Fancy Friday Meal on a Wednesday!

Good morning and Happy Hump Day followers! 

I hope everyone had a great week at work or school or whatever they've been up to since I last wrote. In my first post, I mentioned that I would be writing about food so today's blog post will be featuring two very delicious and easy recipes. I made creamy herb chicken with teriyaki green beans and mushrooms. I served it with mini pillsbury biscuits and uncle ben's microwaveable wild rice.  And a delicious whiskey barrel aged red blend. Picture below for reference.

Creamy Herb Chicken Recipe (Shout out to Pinterest and Karina from "Cafe Delites" food blog)

Ingredient List : 

For The Chicken:

• 4 chicken breasts (pounded 1/2-inch thin)

• 2 teaspoons each of onion powder and garlic powder

• 1 teaspoon fresh chopped parsley

• 1/2 teaspoon each of dried thyme and dried rosemary* (I subbed Italian seasoning for dried rosemary)

• salt and pepper , to season

For The Sauce:

• 4 cloves garlic , minced (or 1 tablespoon minced garlic)
• 1 teaspoon fresh chopped parsley
• 1/2 teaspoon each of dried thyme and dried rosemary
• 1 cup milk (or half and half)*
• Salt and freshly ground black pepper , to taste
• 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Cooking Instructions: 

1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
4. Stir in milk (or cream); season with salt and pepper, to taste.
5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Teriyaki Green Beans and Mushroom (Thanks Plainchicken.com for the delicious recipe!)

1 lb fresh green beans, cut into 1-inch pieces ( I used a bag of frozen whole green beans to save time)

8-oz fresh mushrooms, sliced (used pre-sliced fresh mushrooms)

3 Tbsp butter

1 tsp minced garlic

1/4 cup teriyaki sauce

Cooking Instructions: 

1. Microwave green beans 

2. While green beans are cooking, heat butter and garlic in a pan on low-medium heat until garlic is translucent. This is a personal preference but I seasoned my mushrooms and green beans with little salt and pepper. 

3.Add mushrooms and green beans to mixture, cover and let cook until soft. 

4. Add teriyaki sauce to vegetables. Let cook for 5 minutes and serve. 

Sorry this was such a lengthy post but I wanted to make up for not posting all week. The chicken was so good especially the creamy, flavorful sauce. And the green beans....well if you know me and I start bringing green beans to all the potlucks then you know why. As always, feedback is welcomed. If you try the recipe please comment and let me know what you think about it.

I will be back in just a few days to talk about my quickly approaching vacation. T and I are taking our first vacation together and it's a 5 day cruise. My next post will talk about getting the best deal on a cruise, why you should cruise in December, how to pack for a cruise, and my personal cruise must-haves. 

Until next time, 

Danielle