Tag: main dish

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

by on Jul.19, 2012, under Yummies

Chicken in Balsamic Cream Sauce with Mushrooms and Onions

Photo by Kyndra Holley

I made this for dinner last night. I didn’t care that it was just going to be myself and my 2.5 year our daughter having dinner, as The Man had to work night shift. I had been sifting through Pinterest recipes all afternoon, and I had a container of mushrooms that needed to be used ASAP since I kinda forgot about them in the bottom crisper drawer (that happens to you too, right?). This immediately caught my eye, not just for the mushrooms, but for the balsamic cream sauce. I am a HUGE fan of balsamic vinegar and use it in mass quantities.This recipe simply looked delicious to me and I had to try it right away. There just wasn’t any debate about it.

This recipe did not fail to deliver! It was AMAZING! The flavor is rich and subtle. The mushrooms turn out in that just-right consistency of cooked, but not over cooked. The caramelized onion added a rich undertone to the entire dish. This will be going into my regular dinner rotation, for certain. I served this with mashed red potatoes, but you could also easily dice the chicken and server this over pasta also. In fact, I will probably do that next go-round.

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions
Type: Main
Serves: 4
Prep Time:
Cook Time:
Total Time:
  • 1½ lb. Bonesless Skinless Chicken Breasts
  • ½ of a Large Onion - Thinly sliced
  • 1 Package of Whole Mushrooms - sliced
  • ½ Cup of Chicken Broth
  • 1 Cup Heavy Cream
  • 3 Tbs. Butter - Divided
  • ½ Cup of Parmesan Cheese
  • 2 Tbs. Balsamic Vinegar
  • Salt and Pepper
  1. Saute onions over medium heat in 1 Tbs of butter until they are nice and caramelized - About 15 Minutes. When they are a nice golden brown, remove from the heat and set aside
  2. In the same pan, heat the remaining 2 Tbs. of butter over medium-high heat. Place the chicken breasts in the pan. Brown on both sides, remove from the pan and set aside (Note - they will not be all the way cooked at this stage)
  3. De-glaze the pan with the chicken stock. Make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce
  4. Add the heavy cream and the balsamic vinegar and stir.
  5. Add mushrooms and a little salt and pepper, reduce heat to low and let simmer for 10 minutes
  6. Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through. About 10-15 minutes
  7. Remove chicken breasts from the pan and plate. Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted in.
  8. Cover the chicken breasts with the sauce and serve.
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Mussels and Shrimp Pasta with White Wine Sauce

by on Dec.02, 2011, under Yummies

The Man, The Bean, and I took a quick snowbird trip down to Pensacola, FL over Thanksgiving weekend. We are so fortunate to have great friends who offered to share their beach house with us for the holiday weekend. While we were there, we heard tales of a great seafood market that sells fresh caught gulf seafood and also has international supplies flown in fresh. We couldn’t leave town without stopping by to check this place out, thus we were introduced to Joe Patti’s Seafood.

Photo by Joe Patti's

The one most startling thing I realized as we were perusing the long back wall of many potential delicacies, was there was absolutely ZERO fish odor. If you were wearing a blindfold and walked into this place, you’d never know there was fish filets, shrimp, crabs, etc just feet from your face. We were really impressed with there selection and wanted to take much more home then we did, but with a 5+ hour drive, it just wasn’t practical to load up. We settled for several pounds of fresh shrimp and  a few pounds of live mussels. If we go back to the Pensacola area (which I can assure you we will), another visit to Joe Patti’s will be on the agenda.

(continue reading…)

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A Crock of Deliciousness!

by on Nov.11, 2011, under Yummies

I’m going to keep this short and sweet (please try and stifle your gasps), and just tell you this….Make it!! Let the smell infuse your house! LOVE IT!!!

Best thing to come out of my crock pot in a while! Wish I had made a double batch! I ate this for at least one meal three days straight BECAUSE I COULD NOT GET ENOUGH!

Photo by The Pioneer Woman

Crock Pot Peach Whiskey BBQ Chicken
Type: Main Dish
Serves: 4-6
Prep Time:
Cook Time:
Total Time:
  • 6-8 Chicken Thighs
  • 1 jar Peach Preserve
  • 1 cup Whiskey
  • 1 cup Barbecue Sauce
  • 2 cloves of Garlic, minced
  • 1 Yellow Onion, chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Butter
  • 1 Tbsp Olive Oil
  1. Heat oil and butter in a heavy skillet over medium-high heat. Place chicken thighs, four at a time, in the skillet, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.
  2. Add onions to skillet and stir, cooking for 2 minutes. Pour whiskey into the skillet, being very careful if you're using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, and Worcestershire sauce. Throw in garlic cloves. Stir until combined.
  3. Place browned thighs in bottom of crock pot. Pour the ingredients from the skillet into the crock pot, covering chicken.
  4. Cook on high for 6 hours.
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Apple-palooza: Part 2

by on Oct.14, 2010, under Yummies

So one conclusion I have come two after 2 days of cooking apple-themed recipes… I really am bad at peeling apples. I have an overdeveloped fear of fine-edged cuts, be it from kitchen knifes, scalpels, straight razors, etc. Give me a nice jagged wound, attack me with a spoon or a saw, but please don’t give me a clean cut. I am getting creeped out just thinking about it to write this. Psychology majors,  make of this what you will.

I mention this because, in my need to always cut away from myself, I can’t do that cool apple peeling trick where you guide the knife with your thumb and make a big spiral around the apple and cleanly separate the peel all in one piece. My apples end up with lots of flat plains and I am realizing I am loosing a lot of flesh doing this. No help for it though, that is, unless I invest in an apple peeler. There might just be a Bed Bath and Beyond trip in the very near future. Just sayin’.

Anyway, enough about my personal idiosyncrasies and on to the apples! Tonight’s feature recipe is Cheddar-Crusted Chicken with Smooshy Applesauce.

I have always thought the combination of apples and sharp cheese to be ambrosia. It hits all the right flavor notes, sweet, salty, tangy, creamy, crisp…obviously I could go on. The final execution of this recipe turned out to be a very satisfying, if not just a little disappointing on the cheese front. Also, I was skeptical about how I would like the crushed pretzels in the chicken coating, but they turned out to be a wonderful addition in both texture and flavor. The applesauce made a great side/topping for this chicken. I chunked my apples pretty big, so it wasn’t really saucy, but that in no way detracted from the deliciousness. I asked The Man his rating of this recipe on a scale of 1-5 and he gave it a 3.5. I agree. Not a gourmet meal by any stretch, but definitely good enough to cook again.

Previously: Apple-palooza Part 1

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Apple-palooza: Part 1

by on Oct.12, 2010, under Yummies

I had the pleasure this past weekend of returning to the North Georgia Apple Festival for the first time in 10+ years. This annual fest is held in a little north Georgia town called Ellijay, which boasts the title of Apple Capital of GA. I became quite familiar with Ellijay while I was a young teen, as much to my chagrin at the time, my parents used to drag me to a vacation home we had nestled in this beautiful Appalachian foothill town.

Much like Ellijay itself, the North GA Apple Festival has grown in the years since I obtained a drivers license and asserted my will to stay home with my friends on the weekends my parents went to ‘the cabin’. Held in the large fairgrounds next to the picturesque Coosawattee River, this festival a great way to while away an afternoon with the family, not to mention the beautiful drive through the colorful forests just to reach this somewhat remote oasis in the mountains.

I went to the festival with a specific agenda in mind: APPLES! Lots and lots of apples. As a testament to my over-enthusiastic need for organization, and need for quantification, I sat down and made a list of 12 recipes I wanted to make, all featuring apples of course. I thank totaled up the various types of apples I needed so to have a handy table of just what I needed to purchase.

Well, 3 pecks of apples and a few hours drive later, I am home stairing at this vast basket over-flowing with these delicious members of the rose family thinking, ‘Dear God, what have I gotten myself into?’

Thus the beginning of Apple-palooza in my house, which I am going to attempt to share with you. 12 recipes, 75+/- apples, and a ticking clock on how long these apples will keep.

My first dishes to feature the second most valuable fruit gown in the U.S. (behind oranges) are Cinnamon-Apple Pork Chops and Apple Dumplings.

I made a small change to this recipe to try and increase the actual apple flavor on the pork chop. It just annoys me a little when a recipe calls to cook the main protin in minimal seasoning, and then to just make a topping that will contain all the flavor. I dont know if it really made much of a difference, but I added a splash (approx 1/4 to 1/2 cup) of apple cider during the last few minutes the pork chops where cooking. I’m not sure if it made all that much difference to the over-all flavor of the chops, but the apple mixture and and pork combination is a classic that is guaranteed to satisfy.

Because I did not get home until late in the evening, I selected what looked to be the easiest dessert on my to-cook list. Not only was this super easy to put together, but the final dish looked ridiculously delicious, and the taste lived up the looks. I would easily recommend this to anyone looking for a quick and tasty dessert and who only has limited ingredients on hand. Pair this with some vanilla ice cream or fresh whipped cream and you will have a hit!

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