Monday, October 20, 2003

Tonight for dinner I sauteed some mushrooms and onions, then I tossed in a handful of walnuts and sauteed some more. I pulsed the mushroom mixture in the foodprocessor with some chevre. I deglazed the pan with some red wine and stirred that into the mushrooms. I pounded some b/s chicken breasts and then formed them over a large scoop of mushrooms. I baked at 350 for 30 minutes and served with tomato stewed rice and buttered greenbeans. Apples for dessert!

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