Thank you 💛.
It was a very emotional week.
I remember 1 time I was grounded from going out. WpgBesty came over and we laid on my bed… all day. We made up an entire story… using mostly Hip lyrics and song titles. We put our feet together like a bicycle and we pretended we were 38 Years Old and we had to have the Courage to ride across the 100th Meridian to save our friend who was Locked in the Trunk of a Car. We had to talk to the Wheat King to get him out. We rode all the way to New Orleans before it sank and Blew all our High Dough. Thank goodness we didn’t sail it would have been a Nautical Disaster 😂.
When he died I messaged her and she said it best…
This past weekend we climbed Giants Head mountain. We climbed 1.6 KM to the summit (about 1050 ft). When we got to to top I saw the maple leaf blowing in the wind against a brilliant blue sky. As I walked closer I heard it. Gord Downey’s voice rang out clear. On top of a mountain looking down on the beauty of the valley the sound of The Tragically Hip was absolutely the most perfect feeling of… home. We also saw what will probably be the last yellow butterfly of the year 💛.
Chicken and Mushroom Fricassee
Adapted from Tastes Lovely
Servings: 4
4 chicken breasts
1 tablespoon margarine
1 tablespoon oil
1 pound mushrooms, chopped
1 cup onion, diced
¼ cup dry white wine
1 tablespoon flour
1 garlic clove, pressed
1 1/2 cups chicken stock
⅓ cup sour cream
1 egg yolk
2 teaspoons lemon juice
2 tablespoons parsley,
Pat the chicken dry, and lightly pound the chicken breast to an even layer using a meat mallet. Season both sides with salt and pepper.
Heat a pan over medium/high heat. Add the margarine and olive oil, and cook the chicken on 4 minutes per side. Remove chicken from skillet and transfer to a plate.
Add the mushrooms, onions and wine to the skillet and cook for 8-10 minutes, until the liquid has evaporated and the mushrooms are browned, stirring occasionally.
Add the garlic and flour, and stir for 1 minute.
Add the chicken broth to the mushroom mixture, scraping up the browned bits.
Add the chicken back to the skillet,
cover with a lid and cook until the chicken is cooked to 165 degrees, about 5-10 minutes. Remove the chicken from the pan.
Whisk together the sour cream and egg yolk. Add in a ladle full of the mushroom mixture to the sour cream sauce, and whisk to temper.
Then add the sour cream mixture to the pan and stir to combine. Add lemon zest, lemon juice and parsley.
Pour the mushroom mixture over the chicken.
Dance Day!
HBear went to a yoga/paint night this week. She loves how yoga helps her to relax.
Have a wonderful week! If you like what you have read or have tried a recipe please don’t forget to let me know! I LOVE feedback! So please share share share!
