1 Chicken with Mushroom Pesto Cream Sauce

What you need:

thin chicken breast cutlets

olive oil

2 cups sliced baby portabella mushrooms

4 cloves minced garlic

3 tbs butter

1 cup heavy cream

1 tbs prepared basil pesto

1 tbs dijon mustard

splash of dry white wine

Salt and pepper your chicken, then sear in a hot pan for a 2-3 minutes each side in a little olive oil.  Remove from pan and add butter, garlic and mushrooms, and cook until mushrooms are golden browned.  

Whisk in all the rest of the ingredients,   

cook for another 5 minutes over medium heat until it thickens a bit.

Taste test and adjust salt and pepper to taste, serve over chicken cutlets and garnish with parsley.

0 Cream of Mushroom

I'm on a soup kick!  I had these beautiful baby portabella mushrooms, and decided that cream of mushroom sounded divine.  I add a splash of cream sherry to this recipe, which really just makes the whole dish.

Cream of Mushroom Soup

5 cups sliced fresh mushrooms (I like baby portabella, but any combo will be fine)

1 1/2 cups chicken broth

1 1/2 cups heavy cream

3 cloves garlic, minced

1/2 cup finely chopped onion

1/2 teaspoon dried thyme

3-4 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon sherry

In a large heavy saucepan, sautee onions and garlic in butter until translucent, about 4 minutes, and add salt and pepper. Add mushrooms, and continue to cook along with the onions and garlic about 5 minutes.

Pour in the broth and thyme, bring to a boil, and then simmer until tender, about 5 to 10 minutes. In blender (or use an immersion blender), puree half the mixture, leaving some chunks of mushroom in it if you wish.

Add heavy cream, and stirring constantly, bring soup to a boil and then simmer until thickened. Adjust seasonings to taste, and add sherry.