Chef A is cooking chicken again. This week, it’s mushroom chicken. Not only did Chef A make it; I made it, too. And it’s yummy. Creamy and mushroomy and savory. I also followed her instructions and cut my chicken breasts into thinner pieces without slicing my hand open. Success all around.

 

I used crimini mushrooms in my sauce. They are darker and richer in flavor than regular white button mushrooms, but button mushrooms would have worked fine for this, too. I also used one of my cooking prep shortcuts and used jarred minced garlic instead of fresh. As I’ve said before, when I’m trying to throw together a meal on a weeknight, I usually reach for jarred garlic instead of fresh.