We're in that exceedingly awkward time of year here in South Carolina. When you leave for work in the morning you need pants, a coat and possibly a scarf. By lunchtime, you could be in shorts and a t-shirt. And my office is about 20 below ALL the time, so I have to factor that in, too.
Cooking isn't any easier. I personally don't think it's quite cold enough for the hearty chili, soups and stews I so desperately want to make, but a salad and fresh fruit just isn't going to cut it either. So this weekend our challenge was finding a Sunday night meal that was hearty but not too heavy, something satisfying but still reasonably healthy. Thankfully, I ran across this recipe in Southern Living as we were driving to go grocery shopping. Talk about last-minute.
It was easy to make and a big hit. We served it over rice with roasted broccoli and roasted cabbage, and it was delicious. I think it could use a little more flavor, so I might up the wine next time and dial down the milk, and maybe add in a few spices, too. I also liked this recipe because it was still good left over, which is a big consideration for us.
We made a few tweaks from the original recipe to keep it a little lighter. We also used parsley per the recipe, but next time I wouldn't bother with it because I hate parsley and it doesn't really add anything to it, anyway.
If you're stuck in an awkward October dinner rut, check out this chicken!
Salt and pepper
1 tablespoon butter (original called for 2 tablespoons)
1 8-ounce package sliced mushrooms
1/2 cup dry white wine
1 can cream of mushroom soup
1 cup skim milk (original called for 1 cup heavy cream)
1/4 cup toasted sliced almonds
Preheat oven to 350.
Place chicken in a 9 x 13 baking dish. Season chicken with salt and pepper.
Melt butter over medium-high heat and saute mushrooms until golden brown.
Add wine and cook for 2 minutes, stirring often.
Add soup and milk and cook for 3 minutes, stirring often.
Pour mixture over chicken and bake chicken for 40-45 minutes.
Once finished, let stand 10 minutes, then sprinkle with almonds.
Serve and enjoy!
Recipe adapted from Southern Living.