Chicken, Mushrooms, Red Peppers and Tomatoes with a Cream Sauce

Yum. This is a great fall time dinner. It’s warm, comforting, and it’s pretty dang healthy. I love creamy sauces, this went great over rice. I’ve also eaten it without. The roasted red peppers and tomatoes give it a nice flavor, and I could eat mushrooms everyday. I had almost wished I had doubled up on them, but as much as my family likes them, it’s me who craves them.

This dish is not difficult to put together. Most of the time, I can’t sit and watch the pans so closely, so I prefer meals that I can allow to cook for a bit while I am cleaning up. I do find cooking relaxing, I just don’t always have the time.

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Ingredients:
1 large red pepper, sliced
1 large tomato, seeded and cut into slices
2 tablespoons butter
4 chicken breasts
2 garlic cloves, minced
salt and pepper to taste
8 oz mushrooms, chopped
1 cup heavy cream
1/2 cup chicken stock
1 cup Parmesan cheese
1/4 teaspoon dried parsley

Preheat the oven to 375F. Place a piece of aluminum foil on a baking sheet. Cut the tomato and red pepper. Lay them skin side up on the baking pan, and bake for about 20 minutes, until starting to blacken.

While they roast in the oven, take the butter and put it in a larger skillet. Put the heat on medium, and when the butter has melted, add the chicken. Salt and pepper the side that is up, and sear. Once the bottom side is done, flip them over and salt and pepper the side that is already cooked. Sear the other side until it’s a light brown. If the chicken hasn’t fully cooked, this is ok, it will finish cooking later.

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Remove the chicken from the pan and add the mushrooms and garlic. Cook for a couple of minutes until they soften up, then add the chicken stock. Add the heavy cream to the pan, along with the Parmesan cheese. Stir together well to mix. Place the chicken breasts back into the skillet, and add the tomatoes and peppers when they are done roasting. Sprinkle a bit of dried parsley into the pan. Add a bit more salt and pepper, if desired. Turn the heat to medium low, and allow everything to cook together for about 10 minutes.

Makes 4 servings. Goes great alone, or over rice or quinoa.

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Fresh Mushroom Soup for Two

I love soups! They make me think of fall, the beautiful leaves, and the cooler weather. It’s not exactly cool here, but I got these lovely Crimini mushrooms at the farmer’s market. I’m a huge mushroom fan, when I make pork chops and steak, I love a big pile of sauteed mushrooms on top. They’re almost better than the main course for me! Anyways, the soup takes about a half hour to make. Since I bought a pound of mushrooms, I can make another batch of this. Cooking for two people can be tough. As much as I like leftovers, I can’t always eat all of them and need something fresh.

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Ingredients:
2 tablespoons butter
1/2 large white onion, minced
1 garlic clove, minced
3 tablespoons white rice flour (pretty much any gf flour will work)
2 cups diced mushrooms (Crimini or Baby bella will work the best)
2 cups vegetable broth
1 1/2 cups heavy cream
salt and pepper, to taste

Over medium high heat melt the butter in a pot. Add the onions and garlic and allow the onions to soften. Add the flour and stir it in well with the onion and garlic. Next, add the mushrooms and allow them to soften. Stir in the broth, heavy cream, and some salt and pepper. Bring to a low boil, then reduce the heat to medium low. Allow it to cook for 15 minutes, stirring occasionally. Serve hot.

*The vegetable broth can be replaced with a chicken broth, or even water.

*The heavy cream can be replaced with milk, but I would suggest adding a bit more flour to thicken up the soup.

This will make 2 larger bowls, or 4 small bowls. You can easily multiply the recipe to make more.