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Posts Tagged ‘easy recipes’


I tried this recipe tonight because it looked simple and mushrooms feel like fall to me. I am ready for fall in every way. Bring on the boots, cold weather, jackets and pumpkins. I think the key here is to not overcook the chicken. Best part: it is ready in about 30 minutes.

I paired it with some honey-glazed carrots, but it would be good with green beans, broccoli, or over egg noodles with peas.

  • 1/4 cup flour
  • about 6 chicken cutlets*
  • salt & pepper
  • 1 tablespoon olive oil
  • 4 TBSP butter
  • 1 TBSP dried thyme leaves or 2 TBSP fresh thyme
  • 1 pound button or baby bella mushrooms, sliced
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth

1. Place flour in a shallow dish. Season chicken generously with salt & pepper and coat with flour, shaking off excess.

2. In a large skillet, heat oil and 1 TBSP butter over medium-high. Cook chicken until browned and cooked through, 3-5 minutes per side.  Transfer to a plate and loosely tent with foil.

3. Reduce heat to medium, add remaining butter, thyme, and mushrooms. Saute until softened.

4. Turn heat up to medium-high, add wine and broth and cook, stirring until a sauce forms and thickens slightly, (about 3-5 minutes). Return chicken to pan and toss with mushrooms and sauce.

*If you don’t have cutlets, cut large chicken breasts in half horizontally through the middle, leaving two thinner cuts. Trim to a smaller size if needed.

 

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Don’t have a heart attack or anything. I know this blog has been seriously neglected lately and this is day one of beginning to remedy that problem. Although it is still frigid here in Utah, I know Spring has sprung elsewhere. Don’t let that stop you from making this soup! Although it is a hearty soup, suitable for the coldest winter evening, it has a fresh flavor that make it just as appropriate for a light spring supper — especially if paired with a green salad, but it is just as good paired with a thick slice of bread topped with butter and honey. Besides, what else are you going to do with all that leftover Easter ham?

  • 1 tablespoon olive oil
  • 1 chopped medium onion
  • 4 carrots, thinly sliced
  • 1 tablespoon dried thyme leaves
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 bag (16 ounces) green split peas
  •  2 cups diced leftover ham
  • 1 to 2 tablespoons fresh lemon juice
  1. In a  large, heavy pot with a lid, heat oil over medium-high. Add onion, carrots,  and thyme; season with salt and pepper. Cover and cook, stirring occasionally until vegetables begin to soften, 5 to 8 minutes.
  2. Add broth, split peas, and 6 cups water. Bring to a boil, reduce heat to medium, and partially cover; simmer until peas are soft, 30 to 45 minutes, stirring occasionally.
  3. Once peas are softened and carrots are cooked through, use a potato masher to gently mash the peas to the desired consistency. (I like the texture of the soup when it is not too finely processed. If you prefer a smoother texture, you can use an immersion blender or remove half of the soup to a blender to puree.)
  4.  Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste.
If you still have leftover ham, dice it up, seal it in a freezer bag in 2-cup portions, and freeze for future use.  If you have ham on hand, this soup comes together quickly with staples from the pantry.
Added bonus: split peas are very high in iron, protein, and fiber and relatively low in calories!

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