Chicken in White Wine Mushroom Sauce

By Jodee Weiland

During the winter months when we have chicken, we still grill it more often than not because it’s so healthy. Even if there is snow on the ground, we love grilling chicken and other foods in the winter. But I wanted to cook a chicken dish with a little more flair today because it was my husband’s birthday this week. I decided chicken with a white wine sauce and mushrooms would be delicious. That’s how I came up with my version of Chicken in White Wine Mushroom Sauce!

http://learnfromyesterday.comOf course, a white wine mushroom sauce has wine and mushrooms. First, sauté onions, garlic, and a pound of slice mushrooms in extra-virgin olive oil. Next, brown your seasoned chicken breasts, and then add white wine, butter, and a few other ingredients to create a richly delicious sauce for your chicken breasts. Although this meal is not grilled, when you sauté chicken in a rich wine sauce blended with fresh mushrooms correctly, the result is both delicious and can still be healthy!

http://learnfromyesterday.comChicken in White Wine Mushroom Sauce

  •  4 boneless chicken breasts without skin
  • 1/4 cup extra-virgin olive oil
  • 1 onion sliced thinly
  • 2 to 3 garlic cloves sliced thinly
  • 1 pound sliced mushrooms
  • Sea salt and fresh ground black pepper to taste
  • 3/4 cups nonfat plain yogurt
  • 1/3 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 teaspoon unbleached flour

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Sauté the onions, garlic, and mushrooms in the extra-virgin olive oil over a low to medium heat in a covered pan, stirring occasionally. When the onions become translucent, push the mixture to the outside edges of the pan. In the center of the covered pan, brown the chicken breasts seasoned with sea salt and black pepper to taste. When browned and partially cooked, remove the chicken breasts to a plate.

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Then add the yogurt, white wine, butter, and flour to the mushrooms, onions, and garlic, stirring and blending them together. Season to taste, if needed. Then put the browned chicken breasts back in the pan, spooning the mixture over the chicken. Simmer all of this over a low heat for another 20 to 30 minutes or until cooked.

http://learnfromyesterday.comMy Chicken in White Wine Mushroom Sauce is not only a delicious dish full of rich flavors, but it is healthy as well. Serve this dish with a Parmesan risotto or garlic mashed potatoes and a green vegetable. We chose a Parmesan risotto and fresh green beans steamed. Then pair this meal with a glass of Riesling to add to the already delicious flavor of the meal. This meal not only tastes great, but it also feels like an elegant meal you might have in a fine restaurant. Give it a try, and enjoy!

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Savory Chicken with Tomato, Artichokes, and Beans All in One Pot

By Jodee Weiland

When I started my chicken dinner tonight, I wasn’t really sure where I would end up. I like to think my father was standing by my side encouraging me to try something new with chicken or challenging me like he used to do to make something better than him. Our little competitions often inspired me to try things in the kitchen I had never tried before. Dad was famous for throwing together a meal that was more than gourmet, just using whatever he had on hand. That’s what I did tonight and the result was my delicious Savory Chicken with Tomato, Artichokes, and Beans All in One Pot!

http://learnfromyesterday.comThis hearty dish is made all in one pot, which makes it easier to prepare for a weekday meal when things get hectic in most households. It has the hearty white beans of a cassoulet, but most of its rich flavor comes from the onions, garlic, artichokes, and seasonings blended together in simmering tomatoes with a dry white wine. The chicken breasts add their own flavor to the mix, and the result is absolutely delicious!

http://learnfromyesterday.comSavory Chicken with Tomato, Artichokes, and Beans All in One Pot

  • 2 boneless chicken breasts without skin
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion sliced thin
  • 2 large garlic cloves sliced thin
  • 1 small jar marinated artichokes drained (usually 4 to 6 ounces)
  • 1/2 teaspoon ground thyme
  • Sea salt and ground black pepper to taste
  • One 15 ounce can crushed tomatoes
  • 1/4 cup dry white wine
  • 1 teaspoon sugar
  • One 15 ounce can Great Northern Beans (reduced sodium)

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In a large pan, sauté the onions, garlic, and artichokes. Add thyme, sea salt, and black pepper to this mixture. When onions become translucent, push the vegetables to the sides and brown your chicken breasts on all sides after seasoning lightly with black pepper. Then add the crushed tomatoes, white wine, and sugar. Stir this into your vegetables and spoon over the browned chicken breasts.

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Bring this to a low boil, then reduce the heat to simmer, cover, and cook for about 15 minutes. Then add in the white beans, blending them together with the sauce. Cover once more and simmer for 15 to 20 minutes longer or until the chicken is cooked. To thicken the sauce, remove the cover the last 5 to 10 minutes of cooking. When done, serve.

http://learnfromyesterday.comMy Savory Chicken with Tomato, Artichokes, and Beans All in One Pot is absolutely delicious! Your family will love the rich flavors blended together in this wonderful dish. Serve this dish with a crusty loaf of multigrain bread and a glass of your favorite Chianti. On these cold winter nights, there is nothing better than a hearty meal that not only tastes great, but is healthy as well. You won’t be disappointed if you try this dish, so enjoy!

What’s for Dinner?

By Jodee Weiland

“What’s for dinner?” is a common refrain in many households. With that particular question, “What’s for dinner?” is usually directed to the person who cooks for the household. That same person either has no idea until they check what they have on hand and what they may need to get, or they know for sure what they’ll be cooking on that particular day. Either way, if you’re the person who does the cooking, you will always have those special recipes you turned to when asked, “What’s for Dinner?” on any given day!

There are so many meals for me to choose from, but here are just a few of mine:

http://learnfromyesterday.comFresh Homemade Margherita Pizza

Pulled Pork Sandwiches with Homemade Barbecue Sauce from Mom

Delicious Sirloin Meatballs with Jalapenos or Not

Salmon with Sweet Bourbon Glaze

Italian Basil Pesto…a Classic Italian Meal

Aunt Rose’s Eye of Round Roast Italian Style

Rolled Italian Meatloaf…With Spinach, Mozzarella, and Fresh Tomato Basil Sauce

Fabulous Shrimp Creole with Rice

Seared Sea Scallops with Parmesan Prosciutto Risotto

Deciding “What’s for Dinner?” is not always easy, and sometimes it takes a little creativity to make a dish that’s both delicious and healthy for your family. But the above list may help you come up with just the right dinner for your family and if not, take a look at some of the other recipes I have on the site. There are so many wonderful dishes you can make for dinner, but first you need to find the one that’s right for your family, so take a look! Once you decide, enjoy!

Savory Chicken Mushroom Soup with Great Northern Beans

By Jodee Weiland

It’s that time of year when everyone enjoys a delicious bowl of hot soup. There are a wide variety of soup recipes out there to choose from when making soup, so you have to decide a few things before choosing the recipe that’s right for you. Are you a clear broth soup eater or do you prefer a cream soup? I have a tendency to choose the clear broth soups because they are usually healthier and for the most part, lower in calories. I also love a soup that has lots of vegetables. So when I put together my latest soup combination, I came up with my Savory Chicken Mushroom Soup with Great Northern Beans and best of all, it is done in a crock pot!

http://learnfromyesterday.comThis wonderful crock pot soup has cut up boneless chicken breasts with a pound of sliced mushrooms. I love the rich flavor that mushrooms add to any dish and in soup, they are delicious. By using only chicken breasts, this soup is lower in calories and healthier. In addition to mushrooms and chicken breasts, I’ve added carrots, celery, and onions. These three vegetables with fresh garlic added always make a clear broth soup better tasting. Finally, adding the right seasonings to all of this help enhance the overall flavor of the soup, while making this soup a sure winner!

http://learnfromyesterday.comSavory Chicken Mushroom Soup with Great Northern

  • 2 to 4 boneless chicken breasts without skin cut up
  • 1/8 cup extra-virgin olive oil
  • 1 large onion cut up
  • 2 to 3 garlic cloves chopped
  • 1 and 1/2 cups carrots, peeled and sliced
  • 1 cup celery sliced
  • 1 pound sliced mushrooms
  • 64 ounces vegetable or chicken broth
  • 1 tablespoon dried basil leaves
  • 1 teaspoon dried parsley
  • Sea salt and ground black pepper to taste
  • Optional: Serve with fresh lemon juice or dash of hot sauce

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Put the olive oil in the bottom of the crock pot. Cut up, slice, and prepare your ingredients. Then throw in the onions, garlic, carrots, celery, sliced mushrooms, and cut up chicken breasts. Add broth and seasonings next. Cover the crock pot and set to cook for 6 to 8 hours. When done, serve your soup.

http://learnfromyesterday.comMy Savory Chicken Mushroom Soup with Great Northern Beans is both delicious and healthy! The savory flavors in this soup will have you wanting more every time. If you like a little something extra for flavor, add a little fresh lemon juice or dash of hot sauce.  Serve this wonderful soup with a loaf of crusty multigrain bread and a glass of red wine. We chose a Chianti, and it paired well with this soup. However you decide to serve your soup, you are going to love the rich flavors the mushrooms give this delicious clear broth soup. It’s hearty and will warm you up on a cold winter day, so enjoy!

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Delicious Oven Roasted Sweet Potato Slices with Thyme

By Jodee Weiland

There are so many wonderful ways to cook a sweet potato, but around this time of year everyone is thinking about eating healthier. An oven roasted sweet potato is a great way to have a healthy sweet potato with your meal. These sweet potatoes are so delicious, you won’t miss the brown sugar, butter, or marshmallows at all. Sweet potatoes are definitely sweet enough on their own, so why not roast them with a few seasonings and have my Delicious Oven Roasted Sweet Potato Slices with Thyme!

http://learnfromyesterday.comIt doesn’t take much to make a delicious oven roasted sweet potato. All you need is some extra-virgin olive oil and the right seasonings. Thyme is an excellent seasoning to add flavor to a sweet potato. Add some garlic and onion powder as well, and the flavor is outstanding! Lightly use some sea salt, but ever so lightly, and ground pepper to taste, and the result is perfection!

http://learnfromyesterday.comDelicious Oven Roasted Sweet Potato Slices with Thyme

2 to 4 sweet potatoes peeled (depending on the number of people and size of the potatoes)
Extra virgin olive oil
Garlic powder to taste (1/2 teaspoon to 1 teaspoon)
Onion powder to taste (1/2 teaspoon to 1 teaspoon)
Ground thyme to taste (1/2 teaspoon to 1 teaspoon)
Sea salt lightly and black pepper to taste

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These are the basic seasonings, but you can add any other seasonings you may like. Preheat your oven to 475 degrees. Prepare your baking sheets with parchment cooking paper. Cut the each potato in  ½” slices to create your oven roasted sweet potato slices just before you are ready to cook. You may do this sooner and leave in cold water, but I prefer to do it just before baking.

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Put the slices in a large bowl and pour some olive oil over the slices. Toss the slices until all of them are coated with some olive oil. They do not need to be drenched, but just coated. Once coated in olive oil, season the slices with the above seasonings to taste. It does not take much of any of the seasonings to add flavor, so add seasonings carefully. Place the slices evenly on your baking sheets. You may add any additional seasonings you may like, but if serving guests, I suggest you always ask about preferences as some people may not like or tolerate well certain seasonings. When done seasoning, place the baking sheets in the oven for about 16 to 20 minutes or until fork tender. Watch them carefully when baking so that you do not burn them.

http://learnfromyesterday.comMy Delicious Oven Roasted Sweet Potato Slices with Thyme are so good, you will want to eat sweet potatoes like this forever! Not only are they delicious, but they are healthy as well. What more could you want? We love these sweet potato slices, and we are seriously considering doing the sweet potatoes this way next Thanksgiving as well. Give them a try and see what you think! Enjoy!

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Lemon Chicken with Artichokes, Kalamata Olives, and Feta

By Jodee Weiland

Lately, I have been making more chicken dishes with a Mediterranean flavor. Recently, I did Greek Style Chicken with Spinach, Artichoke, and Feta that was a stuffed boneless chicken breast and definitely delicious. When I decided to make this new chicken dish, I wanted to make it a little easier to do for those busy days. This new dish does not have any spinach, but still has all the great flavor of my Greek style chicken, but with a lot less preparation time needed. The end result was my Lemon Chicken with Artichokes, Kalamata Olives, and Feta, and we loved it!

http://learnfromyesterday.comTo begin with, this chicken breast was not split and stuffed. Because it is not stuffed, it has no spinach, and it also is easier to make when you need to get a great tasting dinner on the table fast. With this recipe, you just put your chicken breasts in a baking dish, add olive oil and fresh lemon juice, some seasonings, and finally, the toppings of artichokes, olives, feta cheese, etc. This does not take long to do. Once done, you just put the baking dish in the oven and cook your dinner. While the chicken is baking, prepare a  vegetable for a side dish. If you want potatoes, add cut up red potatoes to the baking dish and bake them along with the chicken. It doesn’t get much easier than this!

http://learnfromyesterday.com Lemon Chicken with Artichokes, Kalamata Olives, and Feta

  • 2 boneless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1/2 to 1/3 cup fresh lemon juice (or to taste)
  • Sea salt and ground black pepper to taste
  • 2 garlic cloves minced
  • 1/2 cup marinated artichoke hearts
  • 1/3 cup pitted Kalamata olives (more or less to taste)
  • 1 small tomato sliced or 8 to 10 grape tomatoes
  • 1/8 cup crumbled fat free feta cheese
  • 6 red potatoes cut up (optional)
http://learnfromyesterday.comhttp://learnfromyesterday.comPreheat oven to 400 degrees. Place the chicken breasts in a baking dish. Put olive oil and fresh lemon over the top of the chicken breasts. Season to taste with sea salt and ground black pepper. Then sprinkle the minced garlic, artichoke hearts, olives, tomato, and feta cheese over the top of the chicken breasts. If you decide to add the optional red potatoes, place them along the outside edges of your baking dish. Cover the baking dish and bake at 400 degrees for 35 minutes. Then remove the cover and bake for 5 minutes longer or until done.
http://learnfromyesterday.comMy Lemon Chicken with Artichokes, Kalamata Olives, and Feta is both delicious and healthy! Serve this dish with a vegetable and a white wine. You have the option of adding some red potatoes to this dish, if you want a potato side as well. Whatever you decide, you will love this dish, and it really is easy to do. You get all the great flavor with less work here. So give it a try, and enjoy!