Not much to report on this one, save for the fact that I'm drowning in grading (I've even had dreams to that effect) and I needed something with mushrooms. And potatoes. And chicken. My brain doesn't work outside of spitting out random ingredients when work gets the better of me, so considering I made it through preparing dinner without drooling or rambling nonsense, I can attest to this being an easy comfort food to prepare. It may not be the most aesthetically pleasing dish, but it sure hits the spot.
Okay, back to my grading hovel. If you don't hear from me in the next week, send someone in with a sword fashioned out of a red pen and a really big dictionary.
Chicken with Mushroom Cream Sauce (Link to original recipe)
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
1. Season chicken with pepper and salt on both sides.
2. 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 and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.