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  • Writer's pictureKristin Woodward

Sunday supper: mushroom chicken

y’all, it was gorgeous in Atlanta today — gorgeous! all clear skies and cool air. at least for the moment, it feels like fall has arrived. it got me in the mood for some soft, creamy comfort food. (also, it was finally cool enough to run for the first time in months, so i felt a little like i deserved it!) as usual, i looked at what i had in my fridge (of course i was too busy enjoying the weekend to hit the Publix). i looked at this recipe for like a second. and then promptly decided to wing it. duh. here’s how it went:

2 pounds chicken breasts 1 package sliced baby portabella mushrooms (rinsed) 2 10.5 oz cans cream of mushroom soup 1/2 soup can chicken broth 1/2 soup can white wine (i used Chardonnay) 2 tablespoons thyme 1 tablespoon garlic powder 1 tablespoon tarragon olive oil salt pepper

i cut each chicken breast into 4 pieces. chickens are apparently giant these days and have larger breasts than i do. it is ridiculous. anyhow, season them on one side with salt, pepper (i’m pretty liberal with both) half the garlic powder and half the thyme. meanwhile, heat some olive oil — just enough to cover the bottom of a large skillet on medium heat. add the chicken, seasoned side down and season the naked side the same way. cook about 5-7 minutes until brown, then flip over. cook another 5 minutes or so. add your mushrooms on top, a little more salt and pepper just for good measure, and the tarragon. on top of that, add your mushroom soup, broth and wine. stir until everything is fairly well mixed. cover and simmer on medium for 30-40 minutes. you just want to make sure everything is cooked through, tender and the liquid has reduced enough to be creamy, instead of soupy. i wished i’d concocted this recipe early enough in the day to throw it in the crockpot and will definitely do so next time.

(oh hell, y’all. i just realized i did do something really similar to this in the crockpot in February! at least i’m consistent with what i like! posting anyway since i’m this far along! and i think this mix of seasoning turned out better.)

anyway . . . i served it over some (leftover) wild mushroom couscous (for Spy — i didn’t earn that much on my run!) with steamed green beans, and it was pretty awesome. definitely creamy comfort food with subtle flavors. weirdly, i realized it tasted a lot like the Lean Cuisine Glazed Chicken i used to eat all the time (the cashews are a new addition), especially with the green beans. i’ll be looking forward to having leftovers for lunch tomorrow, for sure.

hope everyone else is ending the weekend on a good note and hasn’t lost their mind doing repeat meals/posts!

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