Chicken in Port & Mushroom Sauce + Grading Scale

I made it to the gym! And actually got a quick workout in, pain-free!

After discussing the situation with a fellow friend that suffers from Plantar Fasciitis, I pretty much came to the conclusion that the recumbent bike is going to be my best bet until I can get properly fitted for some good shoes. The recumbent bike is the one piece of cardio equipment that doesn’t put a ton of weight on my feet. The “pushing” is mostly on the toes/balls of my feet as opposed to across the entire foot.

I did 35 minutes, on the “Random” setting, level 10, and managed to clock in 12.6 miles. My butt was feeling it from the seat a bit and I felt a tad awkward, and my quads were burning but my heart rate stayed in the 145-155 range for the majority of the time so rock on.

I wish I could have done more but I was expecting a call from a GI specialist promptly at 5:20 so I got my stuff and went to sit out in my car. I thought it would be a quick 5-10 minute conversation and then I could go back in the gym to do a little strength training or something because Jodus was running late.

I waited.

And waited.

40 minutes later… he called.

Good News: Not Celiac

Bad News: more tests. I have to schedule a CT Scan and some other stuff and fingers crossed that my insurance will foot that bill.

By this point, I had driven to pick up Jodus and was just hanging up the phone with the doc when his vanpool pulled up.

We got home, he went running, and I got crackalackin’ on dinner.

Chicken in Port & Mushroom Sauce

Adapted from this recipe.

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves (3 huge Costco chick boobs, cut into thirds)
  • 3 tablespoons whole wheat flour
  • 2 tablespoons minced shallots (1/2 a walla walla sweet onion instead)
  • 1/2 cup white wine (x2)
  • 1/2 cup chicken stock (x2)
  • 8 fresh mushrooms, sliced (x2)
  • 1 sprig fresh tarragon (x2, chopped)
  • 3 1/2 tablespoons port wine (x2)
  • 1 tablespoon chopped fresh parsley
  • The adaptations came mostly from reviews on AllRecipes. I essentially doubled the sauce. I also ended up adding a bit of cornstarch mixed in water at the end.

  • In a deep skillet, heat oil on high. Coat chicken with flour, add to skillet, reduce heat and cook on low for 10 minutes (or until cooked through). Remove chicken breasts to a platter and keep warm.
  • To the same skillet, add the shallots, sauté for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.
  • Meanwhile, in a small pan, sauté mushrooms in a little oil. Add tarragon to mushrooms, then add both to the chicken and wine sauce. Cook all for 7 minutes, stir in port and cook for 5 more minutes. Add cornstarch to thicken!
  • Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve.
  • While I cooked, I sipped on some Black Box Chardonnay.

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    I like cooking with wine! Sometimes I even put it in the food!

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    Jodus gives this a modified B+. And by “modified” I mean not comparing to his grade from last night’s meal. We had a bit of a discussion regarding the grading system and finally came to a consensus (and a key) to deciphering the grade.

    The key issue with our grading system is that we both have completely different ideals of good home cooked food! He compares my cooking to what he grew up eating, made for him by a hard working, often spread too thin mother of three.

    I compare my cooking to what I grew up with: fantastic but deliciously easy meals prepared by my hard working mother of 2 that actually loved to be in the kitchen. After Labor Day weekend, Jodus understands why my grade scale is so skewed: my mother is a phenomenal cook! (Check out some of her delicious grub here, here, here, and here!)

    Here’s what we have decided:

    A – Great! Definitely make again!

    B – Good! Wouldn’t mind eating it again!

    C – Meh, it’s decent. I’d eat it again but not request it.

    D – Nah, this wasn’t good. Never make again.

    F – I can’t even clear my plate!

    I gave this meal a B. The tarragon wasn’t my favorite. I’ve never actually cooked with it. I didn’t even know what it tasted like before tonight. Tastes just like black licorice. I was the kid that picked the black jelly beans out of the Easter candy. I could taste it strongly in this dish. So I’d probably pass on it if I remade this dish.

    After dinner, we hit the QFC down the street for a few things to get us through the week.

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    All the yogurt + ice cream was purchased with coupons and we ended up saving about 30% of our bill! W00t!

    (Sorry this post was so wordy!)

    Time for BED!

    -L4L-

    Planning To Be Busy

    Morning Snack

    Zing! Carrot/Apple/Ginger juice

    Yami + Banana

    I don’t care what ya’ll say, this stuff is so much better than Chobani. I’ve given it a few shots now and I really am having a hard time with the thickness and lack of sweetness with most Greek style yogurts. Now, I’m not giving up, I’m still on my quest, but Yami holds true to my heart.

    Lunch

    Leftover Hot & Spicy Tofu Stirfry

    Dessert = heaven

    Seriously the BEST chocolate ever. Sorry, Endangered Species. You have been demoted.

    Afternoon Snack

    Veggies + Hummus

    At lunch today, Ashley and I hit up Office Depot for some school supplies. Class starts in 2 weeks!

    Scored a super cute planner!

    My week just became very busy. I’m pulling a shift at the *new* Google facility on Friday so I’m going to do a bit of training Thursday afterwork too. Exciting! I’m looking forward to good eats! Sushi Friday will be Sushi Thursday this week now. And it’s Ashley’s last full week in the office. 😦 So it will be our “last” sushi date for awhile.

    This evening, I have a phone appointment with my GI specialist and a new recipe to try out! Wish me luck on both accounts!

    -L4L-

    ZZZ

    You are kidding me, right? It’s only Tuesday? Ugh. But somehow, I managed to snooZZZe an extra 10 minutes and not be rushed to get out the door. How does that work?!

    I’ll tell ya how. The eaZZZiest breakfast in the world (maybe, besides poptarts or something).

    2 pieces of Dave’s Killer Bread, toasted, and topped with 2 microwaved poached eggs. Served with a couple tomatoes, halved. Mmm.

    All mushed/cut up and doused in salt and pepper.

    Ok, I am off to survive my Tuesday, coffee free.

    -L4L-

    PS – Don’t forget to vote for the FoodbuZZZ Blogger Awards! I voted yesterday for some of my favorites! I love that there are fun categories like “Who’s blog would you like to see a movie made out of?” or “Who would you like to make you dinner?”