Chicken with Mushroom Sauce

This is a new favorite!  I found it at Better Homes and Gardens.  It was easy and yummy, (and the kids liked that they didn't have to eat the mushrooms but could still enjoy the sauce).  Plus, it only took about a half an hour to fix!

4 chicken breasts

1 t olive oil

2 c sliced fresh mushrooms

1 medium sweet pepper, cut into small squares

1 clove garlic, minced

1/2 c chicken broth

salt and pepper, to taste

1/2 c sour cream

1 T flour

1/8 t pepper

2 c hot cooked rice

Lightly coat skillet with Pam.  Preheat over medium heat and cook chicken for 3 - 5 minutes or until browned, turning once.  Remove from skillet.

Add oil to hot skillet.  Cook the mushrooms, pepper and garlic in hot oil until tender.  Remove veggies and keep warm.  Carefully stir broth into the skillet.  Return chicken to skillet and sprinkle with salt and pepper.  Bring to boiling; reduce heat.  Simmer, covered, for 5 - 7 minutes or until chicken is done.  Transfer to a platter and keep warm. 

For sauce, in a bowl stir together sour cream, flour and 1/8 teaspoon black pepper until smooth.  Stir into mixture in skillet.  Cook and stir until bubbly and then 1 minute more.  Serve chicken, vegetables and sauce over rice.  Enjoy!

Beef, Mushroom and Onion Tart

This recipe from the March 2010 Better Homes and Gardens Magazine received thumbs up from my family.  It has a little bit of a grown-up taste because of the blue cheese, so I tried to go light on it in some spots for my younger son.  Quick, simple and yummy!

1 lb ground beef

8 oz sliced mushrooms

1/2 medium red onion, cut in thin wedges

1/4 t salt

1/4 t ground pepper

1 pkg refrigerated pizza dough (I used a tube of Pillsbury)

3 oz blue cheese, crumbled

oregano

Heat oven to 425.  In a skillet cook beef, mushrooms and onion over medium heat until beef is browned and onions are tender.  Drain off fat.  Stir in salt and pepper.  Meanwhile, grease a large baking sheet or line with parchment (or use an ungreased baking stone, as I did).  Unroll dough on baking sheet.  Pat to a 15x12 rectangle.  Top with beef mixture, keeping filling within 1 1/2 inches of all edges.  Fold over the filling and crimp edges.  Bake for 15 minutes or until crust is golden.  Top with blue cheese and oregano.

Mushroom Oven Rice

I LOVE mushrooms, so this is one of my favorite ways to eat rice.

1 c brown rice, uncooked
1/4 c butter
1/4 c chopped celery
1 c sliced fresh mushrooms
1 can chicken broth
1/3 c water
1-2 T soy sauce
1 T dried parsley

In a skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until celery is tender. Transfer to a greased baking dish (1-1/2 qt.). Stir in broth, water, soy sauce and parsley. Cover and bake at 350 for 45 - 50 minutes.