Recipe 2: Three Herb Chicken and Mushrooms
Alright, two weeks in and still going strong! I’m really excited about this challenge!
This week I tried out a recipe recommended by my sorority sister, Jessica. She shared the link, I checked it out, and it looked delicious. It was one I wanted to check out sooner than later.
The link shared was listed as Chicken Thighs with Creamy Mushroom Sauce, which was a slight variation of Better Homes & Garden’s Three Herb Chicken and Mushrooms.
I followed Julia’s recommendation of starting the chicken on the stove, and then letting it bake in the oven while working on the sauce. It worked out quite nicely.
It wasn’t until after I took the chicken off the pan and onto a cooking sheet…oops.
Chicken Pre-oven
After the chicken went into the oven, I started cooking the mushrooms, and then on to the sauce.
Yummmm, mushrooms!
The sauce consists of some flour, white wine, chicken broth, and dijon mustard. What a combo!
Getting saucy!
When the timer went off, I pulled the thighs out of the oven…
Fully baked
…plated them with wild rice (no veggies tonight…I know, *tsk tsk*) and poured the mushroom sauce over the top.
Finished product
Verdict:
This one was pretty easy to make, and it’s very likely that we’ll have this again. I’ll probably make a few tweaks here and there (less mustard), but overall it’s a solid recipe.
Our ratings:
Amy – 3.75 out of 5 stars. I really liked it! I’m also currently on a Z-pak (yay bronchitis), which for some reason seems to be making me really hungry. This was a good recipe to fill that need!
Josh – 2.5 out of 5 stars. He thought it was okay, but felt he could taste the dijon mustard a bit more in some bites than others.
*** To view all of the posts in the 2016 recipe series, click here. To view the spreadsheet of all recipes and links to posts, click here. ***
