Fungi for the win

Tonight’s dinner was originally going to be a version of orange chicken, except that we discovered that rice had never made its way onto the grocery list. So instead I made Lemon Cream Chicken instead, with some penne pasta.

This recipe is pretty straightforward. You coat the chicken is a mix of flour, salt, and pepper, then pan fry it in a tiny bit of butter until cooked. Then while the chicken rests, you reduce some chicken broth in the same pan, then stir in a whole pile of mushrooms, the juice of one lemon, and a little bit of cream. Finally, after the mushrooms are cooked, you stir in a slurry of flour with a little bit more cream, so that the sauce thickens up.

It’s not much to look at, obviously, but it’s actually pretty tasty. This would work just as well using milk instead of cream, I suspect, so I’ll likely do that next time, and I’d happily double the amount of mushrooms in the dish as well, or even a thinly sliced onion to add a little more depth of flavor. But overall, this was a win, and we’ll definitely be making this recipe again.

Citrus used: 1 lemon

Total citrus used so far: 10 tangelos, 5 lemons

Making a thing a day for Thingadailies.

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