Tonight the chef made the Not So Portly Pork recipe that I posted yesterday, and it turned out great. The rhubarb in our garden was still tender and firm, which is rare for this time of year. We hauled the old bottle of cheap port out of the back of the cupboard, and used it in the recipe. All the flavours blended beautifully together, for a delicious meal. If you don’t like pork, it would probably be very tasty with chicken instead.
Speaking of chicken, here’s a recipe that will use up those sliced mushrooms in our fridge, and give me a reason to open the dried cranberries that I bought at Costco on Sunday.
Instead of chicken breasts, you could use thighs. The recipe is from The 250 Best 4-Ingredient Recipes by Margaret Howard, which is packed with quick and easy meal ideas.
Cranberry Chicken Breasts With Mushrooms
- 4 skinless, boneless chicken breasts
- Salt and freshly ground black pepper
- 1-1/2 cups sliced mushrooms
- 1/2 cup dry white wine
- 1/4 cup dried cranberries
- Rinse and wipe chicken with paper towel. Sprinkle lightly with salt and pepper.
- In a large nonstick skillet lightly sprayed with cooking spray, sauté chicken on medium-high for 5 minutes on each side or until browned. Remove and set aside.
- Add mushrooms to skillet. Cook for 5 minutes or until mushrooms are browned.
- Return chicken to skillet, and add wine and cranberries.
- Cover and cook on medium-high heat for 10 minutes or until meat is no longer pink inside.
- Serve with pan juices. If pan juices are too thin, stir a small amount of cornstarch into cold water, then stir into the hot liquid. Cook and stir until mixture thickens.