How to Make Lemon Mushroom Chicken

I was looking for a dish with this exact combination of flavors, and it hit the spot! The ingredient list is not long and the technique is not very complicated. Pounding and flouring the chicken makes it retain the juices, and the little bit of lemon in the sauce makes it very flavorful. We don't always have the best quality meat here, so I'm always impressed when chicken breast turns out well.

Definitely could be a "fancy" dish if you are serving to mushroom/chicken lovers. It's also a stovetop dish if you are looking for something to cook in warmer weather.

Tender and juicy with a pop of flavor!

Unfortunately, I still couldn't convert my husband, as he would rather his mushrooms be more fried/crunchy as opposed to thick and juicy. You can still make the chicken in the lemon sauce, but it won't have that same flavor kick. Adding garlic gives it a boost.

Another tiny note: I used homemade chicken broth, so I had to add a little more salt...but I'd sauteed the mushrooms in salt, too. So adjust flavorings based on your specific ingredients. And I used regular (unsalted) butter, too.

You can find the recipe here. 

Non-Stick Baking Options

I just wanted to share how I've been making cookies, cakes and muffins lately and getting them out of the pan with no damage.


I have a few cake pans that will work for reheating leftovers but have lost their non-stick capabilities. I can't afford to make a cake only to have half of it stay in the pan...especially if it's for a special event! So recently I decided to try lining the pan with parchment paper. This particular kind contains silicone, so it works well, but is heat resistant only up to a certain temperature.

Trimmed a bit for the round pan...

What a relief to have the cake pop right out in one piece!*

*(that little crack is from flipping it to another plate...oops)

Continue reading...

How to Make a "Roasted Mushroom Medley"

This is a recipe I found on Pinterest, and it came out really well. The mushrooms are juicy and flavorful. You could serve it as a side dish (hot or cold) or as a way to pre-cook mushrooms for other dishes (pizza, sandwiches, etc.).

For mushrooms I just used regular fresh white mushrooms, so I guess it doesn't qualify as a "medley." It would be interested to try a mixture, but it's hard to get other types fresh here (without traipsing into the woods). Let me know if you try a different variation (click caption for recipe)!

Click for recipe: Roasted Mushroom Medley

How to Create an Autumn Scent in Your Home

I think I've always had a sensitive nose, but particularly since my pregnancy 3 years ago I have a really hard time with strong odors...think migraines. :/

Our apartment doesn't have the best ventilation even with windows on 3 sides, and the kitchen is the worst! Even when I've aired out all the other rooms, I walk back in the kitchen and smell whatever it is we had for dinner. Garlic and onions are nice when you're hungry, but not several hours later when you're trying to relax.

This evening I was starting to feel yucky after a long day and I finally decided to implement an idea I'd heard of but never tried...

Stovetop "Apple Pie" Aroma

-Apple parts (could be a core or a soft one you weren't going to eat)
-Vanilla
-Cinnamon (a whole stick is better)
-Cloves
-Etc.

Stick them in a pot or pan with a few inches of water and put on to simmer for a few minutes or as long as you like.

It might not be as appealing as an apple pie, but it smells as good and only takes a few minutes to put together.

My only problem was that the dirty dishes didn't go away...so I had to start up the apple pie simmer again! :)

I wonder what other spice combinations would be fun to try? Maybe an orange peel one? Cranberries?