Recipe #90 - Chicken Thighs with Mushroom Cream Sauce

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I found this recipe on EatingWell.com while searching for a health recipe for my brother (who is trying to eat better).

Season chicken with salt and pepper on both sides.

Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown. Transfer to a plate and tent with foil to keep warm.

Add shallots to the pan and cook, stirring, untili fragrant, about a minute. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine like I used); simmer until almost evaporated, scraping up any browned bits, about 3 minutes.

Pour in broth and cook until reduced by half, 2-4 minutes. Stir in cream and chives (or scallions); return to a simmer.

Returen the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Place the chicken on a plate, coat with sauce and serve with a veggie of your choice (I used fresh steamed green beans!)

This was delicious! I thought it was interesting to make my own mushroom cream sauce rather than using it out of the can like I have been for the last 25 years of my life. I never really thought about making it from scratch, but am glad I did. I like the more large chunks of mushrooms in the sauce. (Though I know that over half the people I cooked it for did not! Lol. I ended up eating all the mushrooms they were picking out.... so wrong!)

Rating: 9
Time: 40 minutes
Serves: 4
Nutrition, per serving: 275 calories | 15 g fat | 84 mg cholesterol | 5 g carbohydrates | 25 g protein | 1 g fiber | 373 mg sodium | 370 mg potassium
Nutrition Bonus: Selenium (34% daily value).
Exchanges: 1 vegetable | 3 lean meat | 2 fat
Ingredients:
4 5-ounce boneless, skinless chicken breasts (or thighs like I used), trimmed and tenders removed
1 teaspoon pepper
1/2 teaspoon salt
2 tablespoon canola oil
2 medium shallots, minced
2 cup thinly sliced shiitake mushroom caps
4 tablespoons dry vermouth, or dry white wine
1/2 cup reduced-sodium chicken broth
4 tablespoons heavy cream
4 tablespoons minced fresh chives, or green scallions

Recipe #68 - Whole Wheat Banana Muffins

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A healthy alternative to banana bread.

Preheat oven to 375 degrees F and place oven rack in the center of the oven. Line 16 muffin cups with paper liners, or you can butter the muffin cups.

In a large bowl combine the flour, baking soda, baking powder, salt and ground cinnamon.

In another large bowl combine the mashed bananas, lightly beaten eggs, brown sugar, apple sauce (or oil) and vanilla extract.

With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is think and chunky. If added them, fold in the chopped nuts. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.)

Spoon the batter into the prepared muffin tins. Bake about 18-22 minutes or until a toothpick inserted in the center comes out clean.

Place on a wire rack to cool for five minutes and then muffins from pan. Serve warm or a room temperature.

Rating: 6
Time: 1 hour 20 minutes
Serving: 16 muffins
Ingredients: 
1/2 cup (8 tablespoons) butter
1/2 cup brown sugar, light or dark, firmly packed
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup apple sauce (instead of canola oil)
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 medium to large bananas; about 1 pound
1/4 cup honey
2 large eggs
2 cups whole wheat flour
1/2 cup chopped pecans or walnuts, optional