Chicken with mushrooms

A few weeks ago this meal was cooked while the hubs was away on an unexpected trip for work and all of a sudden I ended up with a bunch of food in the fridge that didn’t make sense for any of our typical meals… this meal was my solution. I thought this was delicious (so did the pups).  The kids still are not convinced that mushrooms are tasty.  We served it over a wild rice mixture and had zucchini sticks on the side.

  • 1/4 cup sherry
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 12 oz sliced mushrooms
  • 3 chicken breasts
  • 2 tbsp olive oil
  • Salt to taste
  • Pepper to taste
  • Garlic powder to taste

In a large pan (that has a cover) melt 2 tbsp of butter over medium high heat.  Add minced garlic and diced onion.  Cook 1-2 minutes until the onion just turns clear and then add sliced mushrooms and dump the sherry on top.  Stir frequently, when thoroughly browned remove to a separate bowl with all of the juices.  Place 2 tbsp of olive oil into the (now empty) pan.  Heat olive oil thoroughly over medium high heat and then place all 3 chicken breasts into the pan and cover.  Cook chicken breasts for 10 minutes on each side, then add mushrooms and juices back into the pan, cover and cook for an additional 10-20 minutes depending on the thickness of the chicken breast. Personally, I prefer to rub my spices into my meat prior to adding the meat to the pan… you can either do that or just add salt, pepper, and garlic to the pan prior to covering it for the final 10-20 minutes of cooking, which ever way makes you happier!





This meal received 3 parental thumbs up, 2 (of 4) toddler thumbs up and all 12 puppy paws up (because meat = yum!)





Chicken in Wine Sauce

This recipe is a family favorite obtaining a stunning 4 toddler thumbs up, 12 puppy paws up, and hubs approval!

It goes through our meal rotation pretty frequently (about twice a month) all year long. As an added bonus it is super easy! It can be made on the stove top in under an hour or tossed into a crock pot for all day cooking. I will post instructions for both 🙂

The ingredients are:

8 boneless skinless chicken thighs

1 packet of Lipton Onion Soup mix

1 16 ounce package of baby carrots

2 8 oz packages of whole mushrooms

1/3 cup of red wine, I prefer Cabernet.

1 cup of frozen peas

For crockpot directions:
1. Add all ingredients to the crockpot in the order listed, except the peas.
2. Turn it on low for 8 hours.
3. Let the magic work.
4. After 8 hours (or so) has past dump in the peas. Cook for an additional 15 minutes (or so) until the frozen peas have thawed
5. stir and serve.

For stovetop directions:
1. Pour yourself a glass of wine, toss on your apron, try to relax while performing a song and dance routine to entertain your toddler (I prefer singing UB40’s Red Red Wine)
2. Rinse chicken thighs, toss into a 5 quart pot cook for ten minutes on each side while sipping your wine.
3. Place all the remaining ingredients into the pot except the peas, turn down to a simmer, cover and let it sit for 30 minutes.
4. Dump the frozen peas on top, cook for an additional 10 minutes while setting the table and pouring the rest of the bottle of wine into oversized glasses for you and the hubs.
5. Enjoy!

Usually I serve this over my Parmesan Mash Potatoes… Sometimes when I am lazy I just serve it with grocery store bread. It is awesome both ways.