Before I get started with today’s recipe. I want to mention the new look of Katherines Corner. Many bloggers have made changes to their blogs to ensure that the search spiders find their way to their blog. I have made a few changes to Katherines Corner too. But, I couldn’t have done it without Sarah from Sarah Halstead Photography a.k.a Naptime Momtog, who had a great giveaway in early summer. I won a $100 credit towards the purchase of a new design! So with some much appreciated help from Desirae of Sommerfugal Designs ,the generous and talented provider of the prize, my new theme was born. Many of you know that I create blog and web graphics and that I also provide blog styling. But, I do not create CSS ( cascading style sheets) for the themes. So Desirae’s skill and knowledge helped to create the new look here at Katherines Corner. I hope you will think of me for your blog headers, buttons and styling. But please keep Desirae in mind for your themes.She is easy to work with and as you can see, she does a terrific job!
Because of my birthday break and making changes here I did not make it around to everyone who linked up to the hop on Thursday, I’m sorry. I will do my best to visit before the new hop this week. Okay lets eat!
What You Need
1 1/2 Lbs. Chicken breast (boneless, skinless chicken breast, cut into 1-inch pieces)
3/4 Cup flour (reserve 1/4 cup of flour)
3 Tbsp. Olive oil
1/2 Lb. white mushrooms (sliced)
1/2 Cup celery ( diced)
1/2Cup carrots (peeled and diced)
3/4 tsp. Pepper
1 Cup chicken broth
1 Cup milk (you can add more if you like the sauce thinner)
1/4 Cup white onion (chopped)
1/2 Cup chopped scallions
Medium size bowl
Before You Start separate out 1 tbsp. of olive oil and pour flour in bowl.
Lets Make It! lightly coat chicken with four. Add 2 tablespoons of olive oil in a large skillet over medium high heat. Add the chicken to the pan and cook, stirring occasionally, until lightly browned (about 2 to 4 minutes). Transfer the chicken to a plate. Reduce heat to medium and add the remaining olive oil to the pan. Add onions, mushrooms, carrots, celery, salt, pepper, and cook, stirring often, until the mushrooms are softened (and starting to brown) Add chicken broth and bring to a boil and continue cooking and stir to scrape up any browned bits on the bottom of the pan. Cook for about 3 minutes.
Whisk milk into the reserved flour until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Stir in the chicken and return to a simmer. Reduce heat to low simmer and cook until the vegetables are tender and the chicken is cooked through ( 5 minutes) .
I made spaghetti squash too. Did you know you can make spaghetti squash in your microwave oven? It tastes just as delicious as if you had baked in in the oven for 2 hours!
Cut the squash in half, tack out the inside bits and seeds. Add a dollop or three of butter and a pinch of salt and sprinkle of pepper. Place in a microwave safe dish and cover with plastic wrap and cook for about 8 minutes. Scrape the squash out with a fork and serve!
Have you ever made spaghetti squash in the microwave?
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