Ha ha ha - I guess I'm doing a
FOODIE post. Pineapple? Mushroom?
This is a beautiful tone-on-tone Pineapple Log Cabin quilt. All the golds and creams make this a wonderful, restful piece.
It is a very large quilt and got a ton of stitch-in-the-ditch in the log cabin blocks, along with a simple little circular motif in the center. The alternate blocks were quilted with a pretty feather motif.
Wowser - check out the back!
This quilt was done by the mom of the mushroom gal. So not only do I appreciate her trusting me with this gorgeous quilt that took her so much time and effort, I also was lucky enough that she came with her daughter. That netted me mushroom compost and the five pounds of portobellos.
Here is the chicken recipe I made that was
"Oh My God" delicious. ( I have made a few notes about how I changed this at the end.)
Mushroom Asiago Chicken Servings: 4 Prep Time: 5
Cook Time: 25
Ingredients:
1 lb Boneless Skinless Chicken Breast Halves, 2 large
2 Tbsp Butter
2 Tbsp Olive Oil, divided
2 cups Mushrooms, cut in half
1 clove Garlic, minced
3 Springs Fresh Thyme
1½ cups Dry White Wine
½ cup Seasoned Flour, see below
½ cup Heavy Cream
¼-½ cup Shredded Asiago or Parmesan Cheese
½ tsp Salt, or to taste
¼ tsp Pepper, or to taste
Seasoned Flour:
½ cup All-purpose Flour
1 tsp Salt
½ tsp Black Pepper
Directions:
• Pound chicken breast with a meat mallet between 2 sheets of waxed paper or heavy plastic wrap until meat is uniform thickness, about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast.)
• Heat the butter with 1 tbsp of the olive oil in a deep, heavy skillet or saute pan over medium heat.
• Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
• Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
• Carefully add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan. Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to the mushroom/wine mixture in pan.
• Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
• Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong, so I use 1/2 cup.)
• Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbsp instant flour or 1 tbsp cornstarch mixed with 2 tbs water. However, the reduction will taste better.
• Add chicken back to pan and heat through.
• Garnish with sprigs of fresh thyme. May be served over any pasta.
My notes:
The portobellos were large, so I sliced them about 1/4" thick. If I were to use white button mushrooms I'd follow the recipe and cut them in half.
I used PARMESAN cheese, a full half cup.
I used BLUEBERRY WINE. This made a brown sauce that was sweet.
I served this over Penne noodles.
I had to push myself away from the table or I would have kept eating. Yum.
Even DH said
"I think this is a MAKE AGAIN recipe".
