Soy Ginger Fried Couscous

I read a number of different blogs on a daily basis, one’s about cooking, dining out, reviews, weight loss, and fashion. The one I cherish most is Can You Stay For Dinner? It’s about a woman’s struggle with weight loss and how she overcame it by losing 135 pounds!! Some of my  favorite recipes have been adapted from ones that she has posted. The Soy Ginger Fried Couscous is by far my favorite. I LOVE Thai and any kind of oriental cuisine but as we know it’s usually not healthy, at least it’s not when restaurants give you a dish that could feed three people but it’s so dang good that you eat it all yourself. Portion size is everything. So when I come across recipes that have taken an unhealthy dish and turned it into a healthy one I swoon. This dish only uses 2 cups of couscous but uses a whole bag of broccoli slaw that pumps up the volume without adding a lot of calories. She says it serves 4 but I usually make it to serve 2 for a very filling dinner that is still under 500 calories. I’ve even added sautéed chicken to the couscous and it’s great. If you want to add chicken or shrimp just saute it with a little olive oil and add it to the dish when you add the egg at the end. Enjoy!

Soy Ginger Fried Couscous

Serves 2 at 470 calories or 4 at 235 calories

Adapted from Can You Stay For Dinner?

• 3 eggs, lightly beaten
• 2 cups cooked, cooled couscous
• 1 tablespoon toasted sesame oil
• 1/2 tablespoon hot chili oil
• 1 bag organic broccoli slaw
• 2 tablespoons minced fresh ginger
• 3 cloves garlic, minced
• 4 TBSP soy sauce
• 1 TBSP brown sugar

1. Heat a large skillet over medium heat. Coat the pan with nonstick cooking spray (I use my Misto, you avoid all the chemicals in traditional cooking spray!). Cook the eggs stirring with a spatula constantly until  fluffy but still a little shiny (eggs will continue to cook when you take them off the heat). Remove to a small plate. Wipe out the skillet.
2. Add 1 TBSP sesame oil and 1/2 tablespoon hot chili oil to the skillet and increase the heat to medium-high.
3. Add the broccoli slaw, ginger, and garlic. Saute, stirring frequently for about 5-6 minutes, until the slaw is slightly soft and you can smell the garlic and ginger.
4. Add the couscous. Saute the mixture for about 2 minutes until the couscous gets a little brown and crispy.
5. Whisk together the soy sauce and brown sugar until the sugar is dissolved. Pour the sauce into the pan and stir to combine.  Add the scrambled eggs to the pan and mix well.

Boxtera Subscription Box

While most of my posts are recipes or restaurant reviews I want to also post about healthy trends, programs, or subscription boxes that I think are awesome. Boxtera is just that….awesome. I just received my first box and was thrilled with what I found inside. Boxtera is a monthly subscription box that sends you approximately 25 servings of organic, non gmo, vegan, and gluten-free snacks. As I have blogged about multiple times I feel like eating organically is an important part of living a healthy lifestyle and it’s important for our environment. Living in East Tennessee it is hard to find a large selection of organic items. I honestly couldn’t live without Earth Fare and even then I still want more of a selection than what they have to offer. I can see this subscription box being a staple in my grocery budget from now on. As for the price it is $35.00 a month plus $5.00 shipping. If you sign up for a year subscription it is $30 a month, free shipping, and a free box on your birthday! You better believe I’ll be signing up for a year! It is such a great value! I did the math by looking at the individual retailers websites and how much they charge for the items (usually by wholesale so it would cost more to buy individually but I used whatever price they gave) and according to that the January box was worth approximately $45.00. I had a coupon where I got free shipping which you can get too if you check out the blog My Subscription Addiction. Another thing that I want to mention is the great customer service that I received from the company. I had some confusion as to what box I would be receiving and what I was being charged for since I signed up on the 5th, which is the last day to sign up for that months box. I was charged for January’s box on the 5th and February’s box on the 6th since that is their normal billing cycle. I emailed, and posted on their Facebook wall, and someone got in touch with me immediately and was incredibly helpful. Having good customer service is always a win in my eyes.

I’m most excited to try the Skinnybits which are 100% algae! There are so many nutritional benefits that I had no idea even existed. Here’s a breakdown of everything that was in my box with links to the company websites.

• Skinnybits – value $6.20
• Pirate Booty – value $1.00
• Sichuan Chili World Peas – value $4
• GFB Bar – value $2.30
• Raw Crunch Bar – value $2.50
• Seasnax – value $1.50
• Cocomocorn – value $1.25
• Artisana Blue Algae Nut Butter – value $1.20
• Go Raw Banana Bread Flax Bar – value $1.10
• The Perfect SNAQUE Seasoned Lentils – value $ 1.89
• Flamous Falafel Chips – value $1.50
• Bumble Bar – value $2.00
• The Simply Bar – value $2.00
• BeeAlive Energy Shot – value $2.50
• Fearless Chocolate Bar – value $5.50
• Surf Sweets – value $2.00
• Good Life Granola - value $3.00

Do yourself a favor and sign up for Boxtera! It’s completely worth it!

Winter Blue Cheese, Pickled Onion, and Pear Salad

I’m so excited to post this recipe today. It’s been awhile since I’ve blogged but in the midst of graduating college, the holidays, and trying to find a job its been a little hectic in my life. I’m sure during this time of the year that a lot of you probably feel the same way. So good news…this recipe is simple, delicious, and healthy! Stick to those New Years resolutions people! Now I know that the ingredients of the salad don’t sound like they would mesh well together but they do! The sweetness of the pear with the tartness of the onion and blue cheese is perfect not to mention the Champagne Vinaigrette dressing that pulls it all together. This recipe comes from a cookbook from Sheryl Crow and her personal chef Chuck White called “if it makes you healthy.” I LOVE this cookbook! It was a Christmas present from Alex and I’ve made a few recipes out of it already and they are phenomenal. I really like that the book is broken into  spring/summer and  fall/winter sections and focuses on eating in season and eating healthy. Hopefully you’ll enjoy this as much as I do! Enjoy!

Winter Salad

adapted from if it makes you healthy

serves 4

For the Salad

• 6 cups mixed greens
• 1/2 cup Champagne Vinaigrette (recipe below)
• 2 Anjou pears, sliced and cored (not peeled)
• 1 cup toasted, chopped walnuts
• 3/4 cup crumbled blue cheese (3 to 54 ounces) (I used a blue cheese that was a little sweeter and that the guy at the cheese department suggested for salads and fruit accompaniments, a Point Reyes or Humboldt Fog would be great)
• 1/2 cup pickled red onions (recipe below)

1. Toss the greens with the 1/4 cup of the vinaigrette. Divide among 4 plates.
2. Lay 5 or 6 slices of pear on top of the greens on each plate. Top with a handful of walnuts, some crumbled blue cheese, and some pickled red onion. Drizzle the remaining vinaigrette over each salad. Serve.

For the Champagne Vinaigrette

• 2 tablespoons champagne vinegar
• 1 small shallot, finely chopped
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 teaspoon garlic powder
• 3/4 cup olive oil
• Kosher salt

1. In a blender, blend the vinegar with the shallot, mustard, honey, and garlic powder just until mixed. Slowly add the olive oil until the vinaigrette is emulsified. If it’s too thick, add water, 1 teaspoon at a time until you have your desired consistency.
2. Season with salt and pepper to taste. Use immediately or refrigerate. It will keep, well covered, for up to 2 weeks. Shake or whisk before using.

For the Pickled Red Onions

• 1 medium red onion, peeled, halved, and thinly sliced
• 1 cup water
• 1 1/2 cups red wine vinegar
• 1 tablespoon Kosher salt
• 1 1/2 tablespoons sugar

1. Put the sliced onion in a glass, ceramic, or other nonreactive bowl (I used a large mason jar)
2. In a small saucepan, combine water, vinegar, salt, and sugar. Bring to a boil over medium-high heat. When it comes to a boil pour it over the onions making sure to cover them completely. Stir the onions and set aside at room temperature for 4 hours.
3. Cover and refrigerate until ready to serve. They will keep for up to 2 weeks.

Caramelized Pineapple Quesadillas with Strawberry Jalapeno Salsa

This is one of those recipes that you will want to make everyday for an entire week. It’s that good. A friend of mine found this recipe on Pinterest and after making it I knew I wanted to blog about it. That was weeks ago, better late than never right? Anyways Alex was not excited about these quesadillas, he didn’t think that pineapple and strawberries combined with chicken and onions would be good. I proved him wrong. I followed the recipe exactly except for using a different cheese which I think works better with the fruit and after making it the first time I decided to change a few other things as well. I wanted to make it a little spicier so I used a whole jalapeno which was the perfect amount of heat for us. The end result is a crunchy, sweet and spicy, cheesy heaven. I ended up using some frozen pineapple chunks from Trader Joe’s instead of fresh and it still came out great. I wouldn’t necessarily go as far as using canned pineapple, it would be too mushy. You’ll want to make sure your pineapple is dry by slightly patting them dry with a paper towel, this will help them caramelize. You won’t regret making this! Enjoy!

Caramelized Pineapple Quesadillas with a Strawberry Jalapeno Salsa

adapted from how sweet it is

• 2 cups fresh pineapple chunks, cut into squares
• 3 tablespoons coconut oil
• 1/8 teaspoon salt
• 1/8 teaspoon cinnamon
• 1/2  onion, diced
• 1 small poblano pepper, seeded and diced
• 1 boneless, skinless grilled chicken breast, shredded
• 6 ounces queso fresco cheese, crumbled
• 1/2 cup freshly torn cilantro
• 4 tortillas

salsa

• 1 medium tomato, chopped
• 3/4 cup chopped strawberries
• 1/4 red onion, finely diced
• 1 whole fresh jalapeno, seeded and diced
• 1/3 cup freshly torn cilantro
• 1 lime, juiced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Heat a large skillet over medium heat and add 1 tablespoon of coconut oil.
2. Add pineapple and toss with salt and cinnamon, cooking until caramelized and golden, flipping occasionally – about 6-8 minutes. Remove pineapple and place in a bowl.
3. Add another 1/2 teaspoon of coconut oil, tossing in onions and peppers with a pinch of salt. Stir and cook until softened, about 3-5 minutes, then remove from the skillet and place in the bowl with the pineapple.
4. Reduce the heat in the skillet to low, add another 1/2 tablespoons of coconut oil. Place a tortilla down, then cover in a sprinkling of cheese, chicken, pineapple, onions and peppers, and cilantro, then add another sprinkle of cheese. Top with another tortilla and brush the top with a little coconut oil. Cook until tortilla is golden, then flip, keeping the ingredients inside, and cook until other side is golden brown. Repeat with remaining quesadilla, and serve with strawberry salsa.

For salsa, combine all ingredients together in a bowl and mix thoroughly. You’ll want this to sit for at least 20 minutes so the flavor can develop. It will stay fresh in the fridge for 2-3 days but I doubt it will last that long.

The Best of Nashville

I’ve finally done it. I’ve finally graduated from college. It feels so odd to not have any upcoming papers to write or tests to study for. Yesterday was one of the most exciting days of my life and I can’t wait to see what’s in store for the rest. Hopefully now I’ll have more time to blog, I have a ton of recipes that I’ve made in the past few weeks that are demanding to be posted so expect a bunch of recipes in the next few days.

You’re probably wondering what this has to do with Nashville…A friend and I went to see Tyler Hilton’s concert at The Rutledge Friday night but before the concert we made a point to stop at some local restaurants that have recently been named the best of the Nashville food scene. They did not disappoint. The first stop was a food truck named The Cheeserie and OH MY GOD it was one of the BEST places I’ve ever ate. I’m so glad that I don’t live in Nashville because I would eat there every day and weigh 800 pounds. I don’t think I’ll ever be able to eat a regular old grilled cheese again. They use all local ingredients which I adore and was one of the main reasons for us stopping by for lunch.

We tried two different sandwiches, one was called The Local R.B. and the other was The Localiente. The first was local grass-fed roast beef in au jus with provolone cheese, caramelized onions, horseradish & garlic chive crema on sourdough.

The second, which was the star of the show and the weekly special, consisted of pepper jack cheese, house-made pork (Porter Road Butcher) Mexican chorizo,  avocado aioli, caramelized onions, and  pickled jalapeños on sourdough. Both paired with a Mexican Coke (no high fructose corn syrup!) and we were in heaven. If you’re ever in Nashville text CHEESE to 88000 to find their location for that day, you won’t regret it!

Just look at that avocado!

I love their stamped paper bags and I also think it’s awesome that more places have Mexican Coke!

Our next stop on the food route of the day was a cupcake bakery called The Cupcake Collection. The bakery is located in Historic Germantown and is built on to the family’s home! They have been such a success and now I know why. The wonderful made-from-scratch cupcakes are delicious and at only a $1.50 you can’t find anything better! I couldn’t believe how cheap they were, I’m used to paying over $3 for a single cupcake. Another thing that was impressive was how incredibly nice the staff were. If only they could deliver to Johnson City! They had some really neat flavors like pink lemonade, and sweet potato but I’m a sucker for a classic wedding cake cupcake so that’s what I had…and the red velvet but who’s counting? Not me. There was a perfect amount of icing and the cake was as moist as could be. This place will soar.

Perfection

For dinner we went to Merchants. They opened in 1988 out of the old Merchant’s Hotel, which was constructed in 1892. The building features exposed brick and gorgeous wood work which gives it a wonderful charm. They have two different restaurants in the same building with the “UP” being upstairs and more expensive and the “DOWN” being downstairs with more traditional fare and a little cheaper. All of the servers wear suspenders with the downstairs servers also rocking converse sneakers and the upstairs in a more polished black slacks and ties. We were not all that hungry after our lunch and cupcakes so I ordered the Duck Fat Tater Tots & and a side caesar salad. I’ve been on a duck kick lately and when I saw these I knew they were going to be good. The duck flavor was really pronounced in the dish and I wasn’t sure about the first couple of bites but paired with the chipotle mayonnaise that accompanied them, they were perfect. The salad had soft olive oil croutons which were amazing and the house-made dressing, while not authentic, was still delicious.

 

All in all we had a pretty great day with some awesome food. Get ready for a lot of recipes coming your way this week!

Miso-Maple Glazed Sweet Potato Tacos with a Cilantro Coconut Salsa

I’ve been on a search for a fall taco recipe for the past couple of weeks  and I think I’ve hit the jackpot. These were literally the best tacos I’ve ever had. I know I’ve been saying “this is the best thing I’ve ever had” a lot lately but what can I say, I’ve been finding some pretty fabulous recipes. I really hope you’ll give these sweet potato tacos a try. They embody so many different flavors but yet none are too overpowering and they balance so well. It’s a great recipe to make now before the fall season ends. The toasted pumpkin seeds as a garnish, and in the sauce, gives a wonderful crunchy texture to the tacos. The only issue with making these was that it took me forever to find miso paste. I checked all the local speciality grocery stores and no one carried it but I did end up finding it at a local Asian market…I should’ve just checked there first as it’s usually cheaper. So if you have an Asian market hit them up first before running to a billion different grocery stores like I did. While there are a lot of ingredients this meal literally comes together in about 30 minutes. I served this with some chimichurri rice from Trader Joe’s and it was a perfectly portioned meal. I don’t have the calorie information for this one simply because we were too starved to take the time to compile all the numbers. Lame I know, but hey life isn’t full of numbers and mathematical equations and some time you just have to go with it. Enjoy!

Miso-Maple Glazed Sweet Potato Tacos with Cilantro Coconut Salsa

slightly adapted from theKitchn

serves 2-3

Filling:

• 2 tablespoons white miso paste
• 2 tablespoons maple syrup
• 2 tablespoons rice wine vinegar
• 1 large sweet potato, unpeeled and chopped into small cubes
• 1 small red onion, chopped
• Olive oil

Toppings:

• Corn tortillas, 2 to 3 per person
• Avocado, sliced
• Cilantro
• Chopped scallions
• Toasted pumpkin seeds

Cilantro Coconut Salsa

• 1/2 cup light coconut milk
• 1/4 cup cilantro leaves
• 1/4 cup basil leaves
• 1 scallion, green and white parts, chopped
• 1/4 cup toasted pumpkin seeds
• 1 lime, zested and juiced
• 2 small garlic cloves
• Splash of Sriracha or other chili sauce
• Pinch of sugar
• Salt and freshly-ground black pepper, to taste

1. Heat oven to 400F
2. Whisk together the miso paste, maple syrup, and rice wine vinegar. Set aside.
3. Place diced sweet potato and chopped onion on a large baking sheet and lightly drizzle with olive oil then liberally brush the miso mixture over the vegetables.
4. Bake for 20-30 minutes making sure the onions do not burn.
5. Meanwhile for the cilantro coconut salsa put all ingredients into a food processor or blender and blend until combined.
6. Serve on the warmed corn tortillas with avocado, pumpkin seeds, green onion, cilantro and the cilantro coconut salsa.

Chickpea and Chard Stew

After a stressful week that consisted of eating frozen yogurt (not the healthy kind mind you) and chicken tenders for dinner I thought I should probably make something healthy that was full of veggies last night. Let me say that I wasn’t excited about making this dish. I figured it would be bland and, well quite frankly, gross. I’m so glad that I was wrong. This dish ranks upon some of the best things I’ve ever had. It doesn’t taste healthy at all and you feel like you’re eating something decadent not to mention it’s only 204 calories for a huge bowl. There is nothing in this dish that isn’t good for you. If you’re wanting more of a substantial meal pair this with a loaf of crusty Italian bread or even some rice would go great mixed in with the broth. This recipe will be great to have around after all the Thanksgiving feasts this week.  I’ve scaled this recipe down for two people but you can easily double or triple it if you wish. Enjoy!

Chickpea and Chard Stew

adapted from Fabulous! Fast & Fit cookbook

serves 2 – 204 calories per serving

• 1/2 tablespoon extra-virgin olive oil
• 1/2 cup sliced shallots
• 3 garlic cloves, minced
• 1 pound Swiss or red chard
• 1/2 can of chickpeas (garbanzo beans), rinsed
• 2 Roma tomatoes, diced
• 1 cup vegetable broth
• 1/4 teaspoon cayenne pepper (or to taste)
• Salt to taste
• Lemon wedges, for serving

1. Heat oil in large skillet over medium heat. Add shallots and cook until soft, about two minutes. Add garlic and cook until fragrant, about 1 minute.
2. Meanwhile cut the stems off the chard. Cut stems crosswise into 1/4 inch slices. Coarsely chop the chard leaves. Rinse well but do not dry.
3. Add chard and stems to skillet in batches allowing it to wilt before you add more. Once all the chard has been added and allowed to wilt add the chickpeas, tomatoes, vegetable broth, salt, and cayenne pepper and bring to a boil. Reduce heat to medium low and cover. Simmer for 10 minutes, or until the stems are just tender.
4. Divide into bowls and serve hot with lemon wedges.

Espresso Granita

Yes I know it’s almost Thanksgiving and it’s cold outside but who doesn’t love frozen coffee? I’ve never had a problem eating ice cream and frozen treats in the cold winter months and I hope you don’t either because this granita is so simple and tastes so good. When I was little I was the kid who was outside in the snow eating a popsicle and my mom would always make snow ice cream. There’s something about being cold and having something cold to eat that makes it even better….or maybe I’m just crazy. Either way give it a try! I think that this would be great to serve at Thanksgiving dinner for desert. It would give the people who don’t want all the cakes and pies something else to choose from. Plus it’s only 95 calories a serving! It doesn’t get much better than that! Top this with some fat-free whipped cream or even a drizzle of non-fat half and half to make this extra decadent. Enjoy!

Espresso Granita

Serves 6

• 3 1/2 cups hot brewed french roast coffee (you can use Italian as well)
• 2/3 cup brown sugar

1. Place a baking dish in the freezer with a metal spoon to chill.
2. Mix hot coffee and brown sugar together until the sugar is dissolved. Let cool.
3. place coffee mixture into your chilled dish and freeze for 1 hour then stir. Repeat
   this every 30 minutes for about 3 hours or until the coffee has a nice grainy texture and slushy consistency.
4. Serve with a dollop of whipped cream or half and half.

Blackened Salmon Tacos with Corn Avocado Salsa and Cilantro Ranch Dressing

YUM! I’ve had some pretty fabulous fish tacos in my lifetime. Heck I’ve just had some pretty good tacos. There’s a restaurant in Asheville, NC called White Duck Taco that I visit every time I find myself in Asheville, which is a couple of times a month since it’s only an hour away. They have the BEST tacos – some are made with lump crab meat, roasted duck, bang-bang shrimp, and lots of other off the wall ingredients you normally wouldn’t think to put into taco form. If you ever find yourself in this eclectic town pay a visit to White Duck…you won’t regret it! Now on to my blackened salmon tacos, they are amazing. Seriously if you love tacos and salmon these will quickly become your favorite like they became mine. They are super simple to make and with the corn and avocado salsa and the cilantro ranch dressing they have a great depth of flavor. You can serve these with some Mexican rice, beans, or even a side salad would be great. Make these tacos this weekend…you won’t regret it.

Blackened Salmon Tacos

slightly adapted from fit, fun & delish!

makes 4-6 tacos

Taco ingredients:

• Corn tortillas
• Shredded lettuce
• 1 lb fresh wild salmon
• 3 tablespoons olive oil, divided
• 2 tablespoons all-purpose flour
• 2 1/2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon packed brown sugar
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

(See recipes for Corn and Avocado Salsa and Cilantro Ranch Dressing below taco instructions)

1. In a bowl combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
2. In a  skillet over medium heat 2 tbsp of olive oil.
3. Add the remaining olive oil to the salmon fillets to coat then rub the spice mixture on both sides of the salmon.
4. Place salmon in the skillet and cook 3-4 minutes per  side until outside is lightly blackened and center of fillet is cooked through. (I like my salmon medium rare so it would still be bright pink but feel free to cook it until it is opaque or not shiny anymore)
5. Flake salmon using a fork.  Divide salmon into corn tortillas, top with lettuce, corn salsa, and drizzle with Cilantro Lime Ranch.

Corn and Avocado Salsa:

• 1 cup canned organic canned corn
•  1 medium diced tomato
• 1 small diced avocado
• 3 tablespoons finely chopped yellow onion
• Juice of one lime
• 1 dash garlic powder
• Salt and pepper to taste

1. Combine all ingredients and store in the refrigerator until ready to use.

Cilantro Lime Dressing:

• 1/4 cup reduced fat mayonnaise
• 1/4 cup non fat plain Greek yogurt
• 1/4 cup milk
• 1 Tbsp ranch seasoning mix
• large handful of fresh cilantro
• 1/4 teaspoon garlic powder
• Juice of 1/2 lime

1. Combine all ingredients in a food processor and blend until smooth. Store in your refrigerator until ready to use.

Chicken Marsala

One of my favorite Italian dishes is Chicken Marsala. The sweetness of the Marsala wine with the rich buttery taste of mushrooms is divine. There’s only one problem…Alex hates mushrooms and since I’m usually just cooking for us two they don’t ever make it into the menu. However, he made me a promise the other night, after he realized he liked the baked lobster I made, that he would try whatever I make and give it one shot. Finally! I can cook with ingredients other than chicken and potatoes! And what do you know, he loved the chicken Marsala just as much as I did! So if you have picky eaters you cook for too don’t be afraid to make this dish. I served this with a loaf of crusty Italian bread. You can opt to serve it with pasta, roasted potatoes, whipped garlic potatoes, or even some asparagus drizzled with olive oil would be a great addition!

Chicken Marsala

slightly adapted from Smitten Kitchen

serves 2 – 375 calories per serving

• 2 chicken cutlets (I just used a 8oz chicken breast which I sliced in half lengthwise)
• 1 tablespoon olive oil
• 2 tablespoon unsalted butter
• half of a medium onion thinly sliced
• 1 cup sliced mushrooms
• 1/4 cup Marsala wine
• 1/2 cup low sodium chicken broth
• fresh parsley minced

1. In a pan over medium high heat heat the olive oil and the butter until melted. Season chicken cutlets with salt and pepper and add to pan.
2. Cook the chicken until it’s nicely browned and cooked through. Remove from pan and set aside.
3. Add onions and mushrooms to the same pan. Cook until both the onions and the mushrooms are brown and tender.
4. Add wine and simmer until almost evaporated then add chicken broth and chicken cutlets. Cook for 2-3 minuted then remove chicken cutlets again to another plate (you just needed to reheat them)
5. Simmer mushroom sauce until thick then remove from heat and stir in 1 tablespoon of butter. Spoon sauce over chicken and serve.