Looking for an easy chicken recipe? Look no further! This chicken with mushroom and white wine cream sauce is quick and simple to make. I have been wanting to try Julia Child’s chicken with mushrooms and white wine cream sauce for quite some time now. This dish was everything I had expected and more, and something that I would recommend for a dinner party with friends or family. The recipe that I chose to use can be found here.
This dish was rather low maintenance since it was made mostly in the oven which allowed me to entertain more! For my sides I made a grilled peach and arugula salad which can be found in a previous post. I also made some Near East wild mushroom and herb rice which is a boxed rice with no MSGs. I also grilled up some asparagus. I like to drizzle the asparagus stalks in olive oil, salt, pepper, lemon juice, and lemon zest. I then grill them for approximately 7-8 minutes or until the asparagus is starting to get some golden streaks. You can also add a little bit of grated parmesan over the top of the asparagus after you pull them off the grill for a little bit of extra flavor. Lastly, I added some sliced bread. It was great to dip a piece in the remaining cream sauce. I chose an artisan bread from Trader Joe’s fresh bread section.
As for a beverage I paired this dish with a cabernet sauvignon primarily because I love a full-bodied red. If you would like a more subtle red, I would suggest a merlot. If you would prefer a white wine, I would suggest a chardonnay as they normally pair well with roasted chicken.
Share your favorite recipes with me in the comments section above!
Summer is the greatest season to experiment with different salad variations! With so many fruits being in season, it is the perfect time to explore new recipes. This grilled peach and arugula salad happens to be one of my new favorites! I usually love to put grilled veggies on my salad but this variation is perfect for the summer. It is light, refreshing, with a hint of sweet yet savory.
I have been wanting to try grilled peaches for quite some time and finally had the perfect opportunity. When grilling be sure to use some type of grill plate so that you don’t lose your peaches down the grates of your grill. The grill helps to caramelize the sugar in the peaches to give them a sweeter flavor. The sweetness of the peach pairs well with the tartness of the balsamic vinaigrette and glaze. Feel free to switch up the fruit by using a plum, nectarine, or pluot (hybrid of a plum and apricot).
As for a beverage pairing, I would suggest a medium-bodied white such as a sauvignon blanc. If you are looking for something a little bit sweeter I would suggest Moscato. Feel free to also pair this salad with a crisp rose champagne.
- Balsamic Vinegar
- Olive oil
- Salt and Pepper
- Candied Pecans (or slivered almonds)
- Balsamic Glaze (Trader Joe’s sells a small bottle, pictured above)
- Slice peaches into 1-inch slices
- Grill for approximately 5 minutes per side or until slightly charred
- In a wooden salad bowl whisk together your balsamic vinegar, agave, salt, pepper, and then whisk in your olive oil
- Toss your arugula in your salad bowl with the vinaigrette
- Serve on a small plate or bowl
- Top the arugula with grilled peach slices, goat cheese, and candied pecans
- To top the salad off, drizzle a little bit of balsamic glaze for a little extra flavor, and enjoy
Tip 1: Make sure your peach has some firmness to it as it will soften up when you grill it.
Tip 2: When putting together a balsamic vinaigrette make sure to put in your vinegar first, then agave, salt and pepper, then olive oil. Make sure to whisk in olive oil. By putting in the balsamic first, and then whisking in the oil last will help the vinegar and oil emulsify so that the oil and vinegar will not separate.
Share your favorite summer salad recipes with me in the comment section above!