Some of you are probably wondering why I was at my mother's house for so long (although you are far too polite to ask). I went home to Iowa for a few days to have a simple mechanical error looked at by a trusted mechanic, had my car dramatically break down, and spent well over a month trying to get it figured out. It was terribly stressful because I kept thinking I was going to leave within a week and then something else would go wrong on my car. It's one of the joys of owning an aging car. I also happened to have the puppy with me. You wouldn't think that a small dog like Lestat (who weighs less than 10 pounds) could bring down a screen door but you would be wrong. He's like a little whirling dervish of destruction. I think my mom was glad to see him go.
On the bright side, I was able to cook a whole bunch of things that Josh was not interested in eating or that I suspected I wouldn't like, which is why a lot of chicken recipes and bell pepper recipes have been cooked.
Chicken breasts baked on a bed of mushrooms (p. 425) doesn't fit in either of those categories but mom happened to have chicken. It looked easy but I haven't had great luck with TJOC's chicken recipes.
I cut up cremini and button mushrooms and spread them out on the bottom of a roasting pan. I added white wine, minced garlic, and salt and pepper to the pan:
I placed the chicken breasts (which had been seasoned with salt, pepper, and thyme) on top of the mushrooms:
And it was cooked for about twenty minutes:
I removed the chicken and poured the pan juices in to a pot, along with chicken stock and heavy cream, and boiled the sauce until there was only about one cup of juice. It went from this:
I should have taken a final picture of the whole dish. You will have to use your imagination.
I wasn't in love with this recipe. It was okay. The sauce was tasty but could have used a little more kick (more garlic, more pepper, a little cayenne, something more). The whole thing was a little boring. I think it would have been slightly better if it had been baked in a really tiny pan so the mushrooms could be infused with chicken-y flavor but the pan I used was actually quite small. I would recommend this recipe to people who don't like heavily seasoned food.