All Posts Tagged ‘Mushrooms


things to remember about sunday dinner: november edition.


Dear Tina,

It’s November. Hooray! Your favorite month. To start it off right, I want to remind you of a few things as you get settled into a new month.

  1. When daylight savings time ends, it gets dark VERY early. Do not start cooking at 5 if you expect to be able to shoot pretty photos of your food using natural light.
  2. Generally things that have spent 35 minutes in a 400 degree oven will be hot. So, you know, use an oven mitt, not your bare hand.
  3. You’re not as ambidextrous as you think you are (read: you cannot stir with your left hand and your right hand at the same time and expect it to go well).
  4. Multi-tasking while cooking risotto is ill-advised.
  5. Plates break when you drop them on the hard tile floor of your kitchen.
  6. Sausage doesn’t. So pick it up off the floor, wipe it off and you’re good to go. A little dirt never hurt.
  7. If you don’t move your fingers out of the way when slicing shitake mushrooms, your newly sharpened knife will cut you.
  8. It will hurt.
  9. Don’t go to Whole Foods and spend 6.99 on local, organic fresh sage and then forget to use it.
  10. Even when literally everything that can go wrong, does, (I’m looking at you, Murphy’s Law), you can still produce a kickass pot of farro risotto, with delicata squash and kale and Italian sausage and mushrooms to boot. But not sage. You forgot the sage.

Please feel free to reach out if you have questions on any of the above. I’m always here to help you along the way. Hoping you are well!



P.S. Back at it next week, kids. Kitchen disasters can’t keep me down for long! xx


sunday dinner: pan sautéed chicken breasts with creamy mushrooms & shallots.

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We turned a new leaf in New York today. Daylight Savings Time is no longer and it was “aggressively crisp” out of doors (read: it was cold as balls). The wind whipped this way and that, and while the sun shone bright, its warmth was felt by few. I hate to say that winter is right around the corner, but today was the first day that made that feel like a reality.

When it comes to dinner, this weather brings in me a desire for something rich, something heartwarming. I want something along the lines of Thanksgiving dinner but without the three days of prep (Thanksgiving, my very favorite day of the year, is a few short weeks away, and I. AM. PUMPED).

This chicken dish is the perfect answer to my cravings; it’s deliciously full of rich, umami flavor but comes together quickly and easily. Also, BUTTER. Live it. Love it.

Side note: if you double the mushroom/shallot recipe, it’s a killer Thanksgiving side dish. Or any day side dish. YUM.

But I digress.

You ready? OK, let’s do this.

Pan Sautéed Chicken Breasts with Creamy Mushrooms & Shallots

You will need:

2 chicken breasts
4 tablespoons butter
1 large shallot, thinly sliced into rings
12 oz assorted mushrooms, sliced (such as baby portabellas, shitake, or oyster)
½ cup white wine (or chicken stock)
½ cup heavy cream
2-3 sprigs fresh thyme
All purpose flour
Sea salt and freshly ground black pepper

Grab your chicken breasts and place them between two pieces of plastic wrap on your cutting board. Pound the breasts to thin them out slightly using a meat tenderizer or a heavy-bottomed glass. Next, remove the plastic wrap and season your breasts with salt and pepper on both sides. Put a handful or two of flour in a large plastic bag or on a plate, and dredge the chicken in the flour, thoroughly coating both sides.

Heat a sauté pan on medium-high heat and add a few tablespoons of oil. When the oil is hot, add the chicken breasts, shaking off any excess flour before adding to the pan, and cook until brown, about 4 minutes per side. Remove from pan and set aside.


Next, add two of the tablespoons of butter to the same pan over medium heat. Add the shallots and cook, stirring frequently, until they begin to soften, 2-3 minutes. Add the mushrooms and thyme to the pan with the rest of the butter and season with salt and pepper. Sauté mushrooms, stirring occasionally, until cooked down and soft (add more butter along the way if pan gets too dry).




Remove the pan from the heat and add the wine or chicken stock to deglaze. Return the pan to the stove and cook down until the alcohol evaporates. Remove the pan from the stove again and add the cream. Return it to the stove, turn the heat down to medium-low and add the chicken back to the pan. Simmer until the mushrooms are tender and the sauce thickens enough to coat the back of a spoon, stirring occasionally, about 3-4 minutes. Serve immediately.


I paired my chicken with these babies, one of my very favorite sides EVAH (I worship at the altar of Ina Garten).


Add your favorite glass of wine and you’re all set with a cozy meal that is rich and earthy and delicious — one that tastes much more complex than the actual execution of the dish.


I went crazy and made myself a little apple galette for dessert…but that’s a recipe for another day.