A little Austrian nostalgia

Chicken & Mushrooms

Ingredients:

2 lbs. Chicken breast or tenders

2 cans chicken broth

3 cups rice

2 Shallots

1/2 lb. Chanterelle mushrooms

1/2 lb. Oyster mushrooms

1 cup dry white wine

1/2 cup flour

Directions:

In a saucepan add 3 cups of rice with 6 cups of water. Heat on medium. Coat chicken in flour. Heat oil in a fry pan. Add chicken in 1-2 batches. (You only need to brown the chicken, it doesn't have to be cooked through just yet.) Remove chicken and drain on a paper towel. Add sliced shallots to the frying pan. Slice the mushrooms into even sized pieces and add them to the frying pan. Once the mushrooms begin to lose water, add the chicken back into the pan along with the two cans of chicken broth and 1 cup of wine. Cook until chicken is cooked thoroughly and the alcohol has burned off. Serve atop a bed of rice. 

Chanterelle & Oyster Mushrooms

Coat chicken in flour before cooking

Finished product, delicious!

Slow Cooker Sunday

Crockpot Chicken Stew

Ingredients:

2 chicken breasts

2 cans Tomato Puree

1 Zucchini

1 Red Bell Pepper

1 lg. Onion

1 cup Green Beans

3 Potatoes (red or brown)

2 cups Long Grain Rice

4 cups Water

Salt

Pepper

Garlic Powder

Parsley Flakes

Thyme

Basil

Chili Powder

Crockpot

Medium Pot with lid

Directions:

Wash and prep veggies. Cut zucchini, onion, potatoes, & green beans into bite sized pieces. Remove breast from bone, cutting the chicken into large chunks. Place everything into a crockpot. Pour 1.5 cans of tomato puree over mixture. (I add a can or so of water as well to thin the puree.) Add salt, pepper, garlic powder, parsley, thyme, basil and chili powder to taste. (Approx. 1-2 teaspoons of each) Set Crockpot on HIGH for 4 hours. Put 2 cups of long grain rice and 4 cups of water into a medium pot. Set aside (cook this about 1/2 hour before the stew is ready) Serve the stew over 1/2 cups of rice. Yum!

You can also use tomato sauce if you
prefer, its already seasoned.

Green Beans & Bell Pepper

Veggies and Chicken

Cooking in the Crockpot

Served up hot over white rice!