Chicken Breasts with Mushroom Cream SauceIt's easy to get into a rut cooking the same old chicken recipes every week. (I know I'm bound to cook up Roasted Chicken Tenders with Peppers & Onions at least once a month.) Growing up, my mom had a huge stack of chicken cookbooks (and still does), which she would use to plan our weekly menu. Sure she had her standbys (like Teriyaki Chicken & Pineapple-yum!), but she always tried different recipes each month. She'd make notes alongside a recipe to remind her how she tweaked it or what she'd do differently next time. I'm glad she had all of those cookbooks because we had chicken at least 3 times a week back then. And if you're an omnivore, chicken is most likely for dinner more than once a week too.
Change is good-especially when you're cooking. Trying new recipes can help you learn about new foods, find out about ingredients you've never used and discover easy substitutions for making foods you know and love healthier. One of my new favorite recipes is Chicken Breasts with Mushroom Cream Sauce. First off, it's a recipe for two-perfect for my household. (It can be easily doubled if you're not a twosome.) The touch of vermouth in the dish adds sophistication. It's a great way to learn how to make a creamy pan sauce with a mere 2 tablespoons of heavy cream. And the sauce is so rich and delicious, you'll never miss the rest of the fat.
Ready to change up your weekly chicken menu? Get out your cast-iron skillet and try our Pan-Roasted Chicken & Gravy-and don't forget the mashed potatoes for enjoying every last bit of the delicious gravy. Elegant Gorgonzola & Prune Stuffed Chicken is ready in 45 minutes-perfect for entertaining. And Almond-Crusted Chicken Fingers will please the entire family.
By Carolyn Malcoun, Associate Editor, EatingWell