Easy Lasagna

I wish I had a good memory or story to tell you about lasagna, but alas...I do not. Truth be told, it's been something I've been dying to make for some time now and have heard great things about the DeBoles gluten free lasagna noodle, so I thought I'd try them out for myself. I guess you could say this is an (UNPAID*) product review and endorsement. The best part about these noodles? They come oven-ready...meaning you don't have the hassle of boiling lasagna noodles. Life is all about the small wins. Bottom line, this is a fantastic product. Give these noodles and this recipe a try and ENJOY!

Ingredients (Prep time: 30 mins)

1 pound ground beef
8-10 uncooked GF lasagna noodles (I used DeBoles)

3 cloves garlic, minced

1 can (14.5 ounce) whole tomatoes
1 can (14.5 ounce) fire roasted diced tomatoes

1 can (6 ounce) tomato paste
½ cup of marinara sauce (or enough to cover the bottom)

2 TBSP dried parsley
6 basil leaves, very rough chop

1 ½ cups lowfat cottage cheese

1 whole beaten egg

½ cup grated parmesan cheese

½ cup mozzarella cheese
8 ounces sliced mushrooms
½ yellow onion, chopped 

Preparation Instructions

Preheat oven to 350.


In a large skillet or saucepan, cook ground beef over medium-high heat until browned. Drain half the fat. Next, add the garlic, onion and mushrooms and saute until soft. Add tomatoes, tomato paste, one TBSP parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 15 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, one TBSP parsley, and 1 teaspoon salt. Stir together and set aside. 

In a 9"x13" pan, evenly spread the marinara sauce on the bottom. Then:


Step 1: Arrange 4 lasagna noodles on top of the marinara, overlapping if necessary. 

Step 2: Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Then spoon a little less than half the meat/sauce mixture over the top.

Repeat Steps 1 & 2, ending with meat/sauce mixture. Sprinkle top generously with extra parmesan.

Bake at 350 for an hour, or until done and top is hot and bubbly. Let sit for a few minutes to settle. 

Filet Au Poivre

Remember when my doctor told me I should be eating more red meat? Or wait, maybe she told me I should be eating foods rich in iron and b12? My memory escapes me. Either way, I am on a mission to improve my immune system. And clearly an Au Poivre sauce made out of heavy cream is the way to do so... My dad first introduced me to this stuff at a place in southern Florida. It was so good, I'm pretty sure I drank the leftover sauce. If you want to go straight to heaven (not because of a heart attack, of course!) after eating this meal like I probably will, then you should probably serve it with the GF Creamed Spinach from Trader Joe's. Enjoy!

Ingredients (Prep time: 10 mins)

2 whole beef filets

2 TBSPs butter

Kosher salt and fresh ground pepper

2 TBSPs dijon mustard

¼ cups and 2 TBSPs good quality brandy

½ cups heavy cream

1 TBSP peppercorns, crushed

Preparation Instructions

Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.

Melt butter in a cast iron (or medium-sized ovenproof) skillet over high heat. When skillet is hot, brown steaks on both sides, about 1 minute per side. Place skillet into the oven for about 5-7 minutes, depending on how you like your steaks cooked. Remove pan from oven and set steaks aside.

Return pan to stovetop over low heat. Add dijon and brandy and whisk together. Add heavy cream and crushed peppercorns, whisking to combine. Allow to simmer/bubble for about 45 seconds, then remove from heat.

Spoon sauce over steaks and serve immediately.

BBQ Chicken Pizza

One of my favorite salads growing up was the Barbecue Chicken Chopped Salad from California Pizza Kitchen. I think they actually have a pizza version of it, but found myself craving that salad the other day, and so, in came the inspiration for this pizza. This is another meal that you can do different things with, so if you don't have green pepper, no big deal and if you don't want to shred the chicken, a quick chop will do just fine! And also, the bacon? Not necessary. Apparently I missed the memo that Josh is even putting it on his cereal these days. Time to get back to basketball, ENJOY!

Ingredients (Prep time: 20 mins)

1 GF Pizza Crust (like always, I used one from Rose’s Bakery)

2 whole boneless, skinless chicken breasts

4 slices of bacon, chopped

GF barbecue sauce

8 ounces, fresh mozzarella cheese, sliced thin

3 cloves of garlic, finely minced

½ green pepper, sliced thin

½ whole red onion, sliced very thin

chopped cilantro, to taste (I pulled mine out only to discover it was bad...FAIL)

Preparation Instructions

Preheat oven to 375 degrees.

Place chicken breasts in an ovenproof dish. Pour BBQ sauce over on both sides of the. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.

Increase oven temperature to 400 degrees.

Lay pizza dough/crust on a sheet pan and drizzle tablespoons of BBQ sauce on the crust - spread evenly. Top sauce with the sliced mozzarella and then sprinkle on the shredded chicken, bacon and thinly sliced red onion, green pepper and garlic.

Bake for 12 minutes, or until crust is golden brown and cheese is bubbling.

Remove from the oven and sprinkle on plenty of fresh chopped cilantro (this is where you pretend like you see cilantro on my pizza). Cut and serve immediately. Enjoy!

Chicken Panang

Remember in this post how I claimed that Your Choice Thai had the BEST panang ever? Well, they do - trust me on this. It's another meal I regularly crave...as do my parents all the way from southern Florida. To continue with my recent theme of "stepping outside the cooking box", I decided to dive into the wonders of Thai food and attempt my own version of Chicken Panang. I've come to realize that curry is one of those things you either love or hate, and, if you love it, when combined with coconut milk, magic happens. Super rich and creamy magic! I highly recommend you give this a try. Enjoy!

Ingredients (Prep time: 15 mins; serves 2)

2 large boneless skinless chicken breasts, cut into medium bite-sized pieces
1 Can (19 oz.) Thai Coconut Milk
2 oz. Thai Panang Curry Paste*

4 Garlic Cloves, minced
1/2 red pepper, sliced
1/2 green pepper, sliced
2 TBSPs ground peanuts
1 TBSP sugar

4 large fresh basil leaves, rinsed and sliced
2 TBSPs vegetable oil
white or brown rice, for serving panang over

Preparation Instructions

Heat oil in wok or stir-fry pan. Add sugar, garlic and curry paste, saute for 2-3 minutes. Add chicken to pan. Cook fully.

Add red and green peppers and stir for about one minute. Add coconut milk and stir in well. Stir in basil while bringing liquid to a light boil (just starting to show bubbles). Add in peanuts and then simmer for 10 minutes.

Remove from heat and serve over steamed rice.

*If you can’t find Panang paste use the widely available Thai Red Curry paste and add some ground Kaffir Lime leaves (and, if you can't find them - use the zest of lime).

Slow Cooked Barbecued Country-Style Ribs

I bought these boneless country-style pork ribs a few months ago on sale after my mom told me that they are a great meat for the slow cooker. Meat on sale? Slow-cooker? Sounds like a perfect combination to me. The ribs have been taunting me from our freezer for some time, and in an effort to create a few extra inches of space (for more meat), I finally decided I'd pull them out and whip up this simple, yet delicious, recipe! I am lucky because I get to work from home full-time, but for those that don't, the slow-cooker is a GODSEND. This is a super simple dinner - just add a little apple juice, brown sugar and garlic and then your favorite barbecue sauce to make these ribs extra-flavorful. Serve over leftover mashed potatoes from this recipe or warm crunchy bread and ENJOY!

Plate licking optional...but highly recommended

Ingredients (Prep time: 10 mins)

3 to 4 pounds boneless pork country-style ribs

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup light brown sugar, packed

4 cloves garlic, minced

1 large onion, thinly sliced

1 cup apple juice

1 bottle (16 to 18 ounces) GF barbecue sauce (I always use Sweet Baby Ray's...delicious and all products are GF) 


Preparation Instructions:

Lightly grease the crockery insert of a 5 to 6-quart slow cooker. Wash pork, trim excess fat and pat dry with paper towels. Put the sliced onions in the bottom of the slow cooker, then place pork on top. Sprinkle the pork with salt and pepper, brown sugar, and minced garlic; turn the pork ribs to coat all pieces. Pour apple juice evenly over the pork. Cover and cook on LOW for 8 to 9 hours. Drain liquids from the pork. Pour barbecue sauce over the pork and stir slightly to distribute the sauce. Cover and cook on low for an additional hour.

Asian Turkey Burger and Quinoa Stuffed Peppers

Remember this recipe from last week? Well, we had two leftover burgers and a red and green bell pepper. So, in attempt to step out of the box a little and to be thrifty while cooking, I decided to add a little quinoa and create these stuffed peppers.  Super easy, delicious and healthy - perfect for a Sunday night filled with March Madness. Enjoy! 

Ingredients (Prep time: 5 mins)

2 leftover turkey burgers, crumbled into small pieces

1 cup of cooked quinoa

2 large peppers

3/4 cup of shredded cheddar cheese

Preparation Instructions 

Preheat oven to 400 degrees. 

Slice the tops off the peppers and remove the ribs and seeds. Set aside.

Combine crumbled burgers, quinoa and 1/2 cup of the cheddar cheese in a bowl. Divide the mixture evenly between the two peppers, stuffing them to the top. Top the two peppers with the remaining 1/4 cup of cheese. Place peppers in a dish, so they are standing straight up. Place the tops back on the peppers. Bake for 30 minutes.

Corned Beef Hash

What to do with all that corned beef leftover? Corned Beef Hash, of course! I'm a big breakfast girl - actually, it's my favorite meal of the day. Luckily for me, I found a guy that likes it almost as much as I do. Josh and I love our weekend mornings - cooking breakfast, hanging with the puppies and actually enjoying our coffee. Cooking breakfast on the weekends is a good way to slow things down and after a chaotic few weeks, this was the perfect meal to do exactly that....enjoy!

Always a completely "relaxing" morning with these two dogs...

Ingredients (Prep time: 15 mins)

2 TBSP olive oil
1 medium onion, finely chopped (about 1 cup)
2 cloves of garlic, minced
3 cups finely chopped, cooked corned beef
3 cups finely chopped, cooked potatoes

4 eggs
Salt and pepper, to taste

Preparation Instructions

Heat olive oil in a large cast iron skillet on medium heat. Add potatoes, onion and garlic and cook for a few minutes.

Add the corned beef and spread the mixture evenly in the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

Do not stir the potatoes and corned beef mixture, but let them brown. You want to hear the sizzle! Use a metal spatula to life up a corner to see if they are browning. Once nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more olive oil to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

Just before potato/corned beef mixture is finished, cook 4 eggs over-easy in a separate pan.

Remove from heat. Top each portion with 2 eggs. Add freshly ground black pepper and salt to taste. Serve immediately!

When Irish Eyes are Smiling...

Just over a year ago, my maternal grandmother, Geraldine Irene Morton (Dever), passed away after living a very healthy 90+ years. She was my last grandparent and actually, the only one I ever really knew, so it was a very hard time for me. Her wit, charm and compassion for others was like no one else I've ever met. Her commitment to God and her faith was unwavering and admirable, which is rarely seen these days. While we still have tons of her family left (including her oldest sister, an active Catholic Nun in Chicago), there is still no one like good ol' Grandma GG! Corned Beef and Colcannon (mashed potatoes with cabbage) reminds me of her and mentally and spiritually connects me to my Irish heritage. I'm not sure what makes me happier about this dish - the fact that it's nearly impossible to mess up or that it's served with potatoes. Tough call. Regardless of where your roots trace back to, you should definitely give this a try and, as the song goes... 

Your eyes twinkle bright as can be; You should laugh all the while; And all other times smile, And now, smile a smile for me.

Corned Beef Ingredients (Prep time: 5 minutes, cook time: ~4 hours)

1 3 lb Round Flat Corned Beef (I tried the Trader Joe's one this year...SO GOOD!)

Packet of seasonings (typically included with Corned Beef)
Prepared Horseradish

Preparation Instructions

Place entire contents of the bag in a pot. Add water to cover beef. Bring to a boil. Reduce heat, cover and simmer 3 1/2 to 4 hours or until fork tender. Slice across the grain to the desired thickness. Serve hot with a dollop of prepared horseradish next to the beef.

Colcannon Ingredients (Prep time: 40 minutes)

2 ½  pounds Russet Or Yukon Gold potatoes

¼  cup butter, melted

½  package (4 Oz.) cream cheese, softened

¼ - ½ cup warm milk

½ teaspoons Lawry's Seasoned Salt

½ teaspoons Black Pepper

½ - 1 small head of cabbage, chopped into small pieces and placed in corned beef pot an hour before corned beef is done cooking

Preparation Instructions

Peel and cut the potatoes into pieces that are about the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not completely, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash (I used a hand mixer) the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add butter, cream cheese and milk (add the milk gradually, depending on the consistency you like). Next, add seasoning salt and pepper. Finally, add cabbage from pot of corned beef.

Asian Turkey Burgers

Another thing I love? SPICY food. The one thing I don't love about spicy food is that it tends to be on the unhealthy side.  I wanted to challenge myself in creating something semi-healthy, spicy and of course, GL-foodie-worthy! Thus was born the Asian Turkey Burger. You can really do what you want with this recipe based on what you have. Some twists on this recipe: instead of using red pepper, you could use shredded carrots; try panko crumbs instead of the GF breadcrumbs; and if you don't like heat, I would omit the Sriracha. I think these burgers would hold together just fine if you wanted to take them outside on the grill come summertime, but my grilling professional wasn't home in time to help! Enjoy!

Ingredients

Cooking spray

1 red pepper, finely chopped
1/2 jalapeno, finely chopped (I had this leftover from last night and didn't want to waste it!)

1 small red onion, halved - finely chop one half, slice the other half

1 pound ground turkey

1/4 cup GF breadcrumbs

1/4 cup GF hoisin sauce

1 tablespoon grated peeled ginger

4 teaspoons low-sodium GF tamari soy sauce

3 teaspoons Sriracha chili sauce

8 ounces white mushrooms, thinly sliced

2 teaspoons toasted sesame oil

Juice of 1 lime

GF hamburger buns (I used ones from Rose's Bakery and they are YUM!)

Preparation Instructions (Prep time: 20 mins)

Preheat the oven to 375. Mist a baking sheet with cooking spray. In a large bowl, combine the red pepper, 1/2 chopped onion, turkey, breadcrumbs, 2 TBSPs hoisin sauce, ginger, 3 tsps soy sauce and 1 tsp Sriracha and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes.

Meanwhile, toss the 1/2 sliced onion with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Saute in a pan until mushrooms and onions are soft.

Mix the remaining 2 tablespoons hoisin sauce and 1 1/2 teaspoons Sriracha with 1 tablespoon water in another bowl.

Toast the hamburger buns under the broiler. Serve the burgers on the buns with a drizzle of the hoisin-Sriracha sauce and some of the mushroom-onion mixture.

Slow-cooked Dry Rubbed Pulled Pork Tacos with Pineapple Salsa

Post St. Patrick's Day (Chicago's celebration that is...) requires two things when cooking: 1) easy, and 2) salty. We dry rubbed a pork shoulder for five days in preparation for a day of watching basketball and laying around on the couch, and then slow-cooked it for 6 hours in apple cider and onions. This wonderfully rich pork practically melted in your mouth, and topping it off with home-made pineapple salsa provided for a fantastic sweet-salty combo. Enjoy!

Dry-Rub Recipe

1 1/2 cups of sugar

1/4 cup of kosher salt

1 TBSP of pepper

1 TBSP of cayenne

1 TBSP of cumin

1 TBSP of ginger

1 TBSP of garlic powder

1 TBSP of cardamon

1 TBSP of onion flakes

1 2.5 lb pork shoulder

1 onion cut up in big chunks

8 ounces apple cider

Preparation Instructions (Prep Time: 20 mins, 3-5 days for rub)

Combine all ingredients in a large bowl. Rub entire pork shoulder with mixture and massage into meat. Seal pork shoulder in a zip lock bag and place in refrigerator for 3-5 days. Drain liquids from the bag daily.

Put pork shoulder in slow cooker. Pour cider over pork shoulder and add onion chunks. Cook on high for 5-6 hours.

When done, use a fork to shred pork and pour some remaining cider mixture over shredded pork.

Pineapple Salsa Ingredients (Prep time: 10 mins)

1/2 red onion

1 can of drained pineapple, reserving 1 TBSP of juice

1/2 of jalapeno, finely chopped

1/4 cup of red pepper, finely chopped

1/4 cup of cilantro, finely chopped

juice of one lime

1 tsp of kosher salt

Preparation Instructions

Combine all ingredients and taste, add more salt if needed.

Potato Leek and Crab Soup with Garlic Cheese Croutons

Considering that potatoes are my favorite food group (no, that was not a typo - anything that has hundreds of different varieties - hello, Peru and Chile! - is a food group to me), I've always had a fascination with making this soup. *Tangent* - whatever happened to the food pyramid of our youth? In our effort to over-complicate things, it seems we've done away with the pyramid scheme and have now completely confused the dietary knowledge of all kindergartners. No wonder they are all overweight. - Anyway, my parents bought me a fancy food processor for Christmas and I have yet to try it out. It's been taunting me from the top of the fridge for the past few months, so when I came across the leftover lump crab meat and the gazillion pounds of potatoes we currently have at home, I knew it was time to rev it up! This is a perfect marriage of some wonderfully rich flavors, complemented by some home made gluten-free croutons. Enjoy! 

Soup Ingredients (Prep time: 30 mins)

6 potatoes, peeled and diced into small chunks
2 TBSPs olive oil
1 leek*, sliced into thin circles
1 pound crab meat, picked free of shells

1 yellow or white onion, chopped

4 cloves of garlic, minced

1 sprig fresh thyme, cleaned
juice of one lemon

2 quarts of chicken stock

1 cup of whole milk (you could use cream, but I was trying to "lighten it up" a bit!)

Salt/Pepper, to taste

Preparation Instructions

Over medium heat, saute onions and garlic in olive oil in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with lemon juice and chicken stock and simmer until potatoes are soft. Remove from the heat and allow to cool for at least 5 minutes.


Transfer to a blender or food processor and fill no more than halfway. Repeat process until everything is blended. Pour mixture back into stock pot. Fold leeks into potato soup and simmer until soft, but still bright green. Next add in the crab meat. Finish the soup by pouring in the milk, salt and pepper. Gently stir to combine, as you don't want to break the crab meat. 


Ladle soup into bowls and garnish with GF croutons (see recipe below) and fresh parsley. Enjoy!

*Fill a large bowl with luke-warm water. Place cut leeks into the bowl and swish around vigorously to encourage the sand to wash away and drop to the bottom of the bowl. Scoop out the leeks and transfer to a strainer. If the bowl of water has a lot of grit on the bottom, repeat the process. Leeks will be especially gritty if they have been harvested in wet weather. If you will not be using the leeks immediately, drain and roll in paper towels before storing in a plastic bag in the refrigerator for several days.

Crouton Ingredients (Prep time: 10 mins)

GF Baguette or thick bread cut into circles (I used Against the Grain)

1 TBSP olive oil

3 cloves of garlic, minced

1 cup of freshly grated parmesan cheese (You could also use swiss or a gouda, but you will be shocked to find out that I used Sartori Merlot.)

Preparation Instructions

Preheat oven to 350°F. Stir 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add garlic to cheese and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes. 

Skirt Steak with Red Wine Mushroom Sauce and Parmesan Roasted Potatoes

Skirt steak....How do I love thee? Let me count the ways.... 

Sometimes I can be over-dramatic when talking about food. Shocking to most, I'm sure. But it's hard not to wax poetic about a meal that combines three of my favorite things...skirt steak, mushrooms and potatoes. And wine. A little for the recipe...a little for me (I did save some for Josh, I promise). Anyway, this recipe also came to life because we had all of the ingredients at home. Whole Foods has fantastic sales on meats, so we had loaded up on skirt steak a while back and saved it in the freezer for a special meal. This qualifies. Enjoy!

Ingredients (Prep time 20 mins)

1 Skirt Steak

1/4 cup (1/2 stick) and additional 1 TBSP butter

1 pound White Mushrooms, Sliced

4 cloves Garlic, Minced

3 whole Green Onions, Sliced

1-½ cup Cabernet (you can also use a Burgundy, Merlot, etc)

Salt and pepper, to taste

Parsley, to taste

Preparation Instructions

In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. Pour in wine and stir, scraping bottom of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don’t be afraid to splash in a little more wine if needed.

I actually prefer my skirt steak in a cast iron skillet, as opposed to the grill, but prepare how you like and remove from the heat source. Skirt steak’s grain runs vertically, so you want to cut thick slices against the grain (horizontally…duh, right?!) and on an angle, so you don’t get stringy pieces of meat.

Spoon mushroom sauce over the top and serve with Parmesan Roasted Potato Wedges (recipe below). Enjoy!

Ingredients (Prep time: 15 mins)

3 lbs Yukon Gold Potatoes (or whatever you have)

1/4 cup olive oil

1/2 teaspoons salt

1/4 teaspoon pepper

1 tsp rosemary leaves

1 tsp thyme

1/2 TBSP garlic powder

1/4 cup freshly grated parmesan cheese (I used Sartori Merlot, of course!)

Preparation Instructions

Preheat oven to 450. Cut potatoes in half lengthwise, then 2 more times to create a wedge. Toss with olive oil, herbs, and salt & pepper. Spread on a baking sheet and bake for 40-45 minutes, tossing 3-4 times in between. About 5 minutes prior to potatoes being done, pull out and sprinkle entire pan of potatoes with fresh grated cheese. Put pan back in oven to finish cooking and to ensure cheese is bubbling.

Carmelized Onions and Mushroom Sauce Chicken with Herb Baguette

Chicken, mushrooms, caramelized onions...clearly an easy favorite in our house. The inspiration of this meal came simply because we had all of these ingredients lying around the house, and on this gloomy and rainy Chicago day, comfort food sounded perfect! This simple recipe of a lightly breaded chicken breast pan fried in olive oil served over mushrooms and onions sauteed in butter and lemon zest is flavorful enough to brighten you on a dreary Chicago day. As a twist on this recipe, you could serve this over garlic mashed potatoes, instead of with bread - both will do the job of absorbing all of the yummy goodness that exists in this meal!

Ingredients (Prep time: 20 mins)

4 boneless, skinless chicken breasts, pounded out thinly

1/3 cup GF all purpose flour

Salt/Pepper

2 tablespoons olive oil

3 tablespoons butter
1 tsp lemon zest

1 onion, sliced

2 TBSPs of brown sugar

3 cups sliced mushrooms (you can use any kind and they even come pre-sliced!)

4 cloves of garlic, mined

1/2 to 3/4 cup dry white wine

Bread of your choice (as always, I used an Against the Grain baguette, olive oil, garlic rub, sprinkle of Sartori Merlot cheese and dried parsley)

Preparation Instructions

Put the flour in a bowl and season liberally with salt and pepper. Dredge the chicken in the flour mixture.

Heat a large skillet on medium high heat and add the olive oil. Add the chicken to the skillet and brown on each side, about 3-4 minutes per side.

Once chicken is done cooking, set it aside on a plate. Turn heat down to medium and add 1 tablespoon butter, onion and brown sugar. Saute for 2 minutes. Add the remaining butter, mushrooms and garlic. Stir and saute for 6-8 minutes, until mushrooms are soft. Add in wine and lemon zest to deglaze the pan (read: to remove the brown delicious bits!) from bottom of the pan. Add chicken back in with the mushrooms and onions mixture to warm chicken.

Serve immediately with bread for dipping. Enjoy!