Chicken & Mushrooms in Wine Sauce
Continuing the theme of using what I have on hand, I made this dish because I had a package of chicken cutlets, in the freezer and mushrooms in the refrigerator. I bought the mushrooms without a plan, knowing I would adjust my cooking to use them. Chicken cutlets are usually in the freezer. I buy a family pack and break it down into several smaller packages with two - three cutlets in each.
We used to eat chickens cut into quarters and suddenly our taste changed and we only like the cutlets. I am not even sure how it happened. Both ways provide versatility. I guess the major difference is that the chicken pieces take longer to cook.
I have made many changes in what I cook and what we eat since I began blogging.
I use fresh herbs when possible.
I try new foods such as kale, leeks and purple sweet potatoes.
We cut back on beef.
We eat tons more vegetables.
I became more aware of how much hubby does not like spice in recipes and discovered that his garden spices are considered differently.
No garlic. This one makes me sad. I love garlic.
I am more comfortable about being gluten-free and that shows in the food, I make.
I reconciled myself to make plain cakes with only nuts or dried fruit.
This is a starter. How have you changed your food choices since you started blogging?
Chicken & Mushrooms in Wine Sauce inspired from AllrecipesIngredients:
1/4 brown rice flour for coating
1/8 teaspoon ground black pepper
2 tablespoons fresh oregano
2 skinless, boneless chicken breast halves - pounded 1/4 inch thick
1 tablespoon margarine
1 tablespoon olive oil
1 cup sliced mushrooms (I added a little more when I transferred this to a baking pan.)
1/2 cup red wine
Mix together the flour, pepper and oregano. Place in a plastic baggie.