Mushroom and Chicken Saucy Goodness - in under an hour

Had a stroke of brilliance last night.  I had a vague idea of what to make, but even I didn't expect it to come together so nicely.  It turned out to be this deliciously moist chicken breast in a creamy mushroom sauce, served over some fluffy mashed potatoes.  I was definitely patting myself on the head, especially, when I saw that it took just a few minutes over an hour to make altogether.

Chicken in a Mushroom Sauce

4-5 chicken breasts
flour to coat
salt pepper
olive oil
1/2 onion
8-12 oz baby bella mushrooms (depending on preference)
3 tbsp butter
3 tbsp flour
1 1/2 cups chicken broth + a few tbsp
1/2 cup heavy cream
2 cloves garlic
parsley

Cut chicken breasts in half, salt and pepper, and coat in flour.
Place and sautee on hot skillet with olive oil until golden brown and cooked inside, about 15 min.

In another skillet, sautee chopped onion and mushrooms until tender.  Transfer to a bowl.
Melt butter and whisk in flour in hot skillet.  Continue whisking until blended and the flour mixture bubbles.  Keep whisking the bubbles for about 2-3 minutes.  Add the chicken broth and whisk.  Keep whisking until thickened.  There's a pattern here...whisk.  Add in mushrooms and onions and heavy cream.  Add chicken and chopped garlic to the sauce.  Cover with lid and let simmer on LOW for about 15 min.  If the sauce is too thick, add more chicken broth and bring back to simmer.

Serve with parsley, over mashed potatoes or rice.  Rejoice!

Pork Barbacoa and the Amazing Green Sauce

This recipe came from a good friend, who probably got it from another good friend.  While you don't have to make the pork and can instead make it vegetarian, the green sauce is a flavorful addition to pretty much any meal.

1 1/2 pork loin roast
1 to 2 cups black bean and corn salsa
1/2 to 1 cup brown sugar (depending on how sweet you like it)
salt and pepper

Please all ingredients in a slow cooker set on low for about 6 hours.  Take two forks and shred the meat.  Let simmer another hour.  If your meat is not ready to shred and is still tough at 6 hours, set on high for another hour.

GREEN SAUCE

1 dry ranch packet
1 lime squeezed
1 lime zest
3 tomatillos (peel outside shell off, wash)
1/2 bunch cilantro
2 fresh cloves garlic
3/4 cup mayo (real, not miracle whip)
3/4 cup sour cream

Combine all ingredients in a food processor or blender until puree is smooth.  Add salt, lemon juice, more lime or cilantro to taste!

I serve this with jasmine rice, cut avocado, pico de gallo, and black beans.  After you make black beans at home once, you will never go back to the can.

Black Beans

1/2 lb dry black beans
4 cups water
salt
1 tsp oregano
1/2 tsp cumin
1/2 onion, chopped

Soak beans in water for 1 hr.  Add all ingredients, turn on medium to simmer then on low for another 30-40 min.  Taste test for firmness.

Enjoy!!