You May Also Like...

Supper or Dinner & A Recipe Too

Saturday, June 13, 2015



Ok y'all, it's supper time!

Here in the south the meal served at the end of the day is supper and dinner is served around noontime.

Some southerners, say 55 or so and under, have taken a liking to the word "lunch" for the noontime meal.  So, if you wanna call it lunch rather than dinner, it'll do!
Now Granny on the other hand, she wouldn't have any of that, the noonday meal is dinner!

So what's for supper?

In all honesty, sometimes the thought of what to cook for supper makes my head spin.
Chicken, chicken and more chicken!
I sure get tired of cooking chicken, which happens to be my least favorite meat.
(I must get that from my momma, it's her least favorite too!)
Even so, it sometimes ends up on the table for supper.

I keep my eyes peeled for new ways to prepare this "tends to be dry and not so tasty" meat and this recipe caught my eye, Balsamic Cream Chicken & Mushroom.  Sounds good doesn't it?







We love mushrooms and pasta, so I thought I would give this recipe a try and it was really good!

This dish is easy to make and quick too!

I like to have all of my ingredients measured out, chopped and ready for the pot before I start...do you?





You cook the chicken breasts for a few minutes on each side.




Set it aside while getting the mushroom mixture going.





I have to say, mushrooms smell wonderful while cooking!





Garlic and shallots have been added.





Chicken stock getting bubbly.



Well, here's the recipe so you can see all the ingredients.

Since this dish is served over rice or pasta, I modified this recipe a bit for a little more broth.


Balsamic Cream Chicken & Mushroom

-3 boneless, skinless chicken breasts
-salt
-pepper
-2 tablespoons olive oil
-5 tablespoons butter
-1 ½ cups sliced cremini mushrooms
-1 ½ cups sliced white mushrooms
-4 large garlic cloves, minced
-2 large shallots, finely chopped
-2 ½ tablespoons flour
-2 ½ cups chicken stock
-1/2 tablespoon fresh thyme, chopped
-2 tablespoon balsamic vinegar
-2 tablespoons parsley
-1/2 cup half-and-half
Pasta or Rice

Preparations...
-Wash chicken and pat dry.
-Season chicken with salt and pepper.
-Heat oil in a large skillet over medium-high heat.  Cook chicken for 5 minutes on each side.
-Remove chicken and set aside on a plate.
-Add butter to the same skillet over medium heat and add mushrooms.  Sauté’ until golden brown.
-Add garlic and shallots.  Cook until the shallots are translucent.
-Sprinkle flour over the mushrooms and continue to cook for one minute.
-Stir in the chicken stock and turn to medium-high heat, let it come to a bubble.
-Add thyme and stir.
-Add balsamic vinegar and the half and half.  Cook until thickened, 3-4 minutes.
-Slice chicken lengthwise and place into the mushroom mixture.  Cook another minute or two.
-Season to taste with salt and pepper.
-Garnish with two tablespoons parsley if desired.
-Serve over pasta or rice.

 Prep – 15 minutes    Cook Time – 30 minutes    Serves 4

This dish was adapted from this recipe.






This dish was adapted from this recipe.


I hope you'll give it a try, it's really good!

Do tell, is it dinner or supper in your neck of the woods?



Check out my Pinterest board of recipes!


Hop over for this week's features and inspiration at AMAZE ME MONDAY!

9 comments:

  1. In the province that I now live, Prince Edward Island (land of Anne of Green Gables) the noontime meal is "Dinner." In the province I was born in and lived for over 50 years, Ontario, the noontime meal is "Lunch." Your recipe looks good for any meal!

    ReplyDelete
  2. We eat chicken all the time and we love it!

    ReplyDelete
  3. Looks wonderful, Cindy! Here in Missouri, at least for us, the evening meal is supper and dinner is at noon...hence dinner bell ringing for anyone working at the barn or in the field to come in for dinner.:-) We had an iron triangle on our front porch at the farm. I rang it often to call J in for the noon meal.:-) Younger folks call the noon meal lunch and evening meal dinner. We tend to say we are going for lunch if we are having the meal out. When I was growing up in SW MO it was always dinner at noon and supper in the evening.

    ReplyDelete
  4. Cindy I think that I can smell it here in Utah! It looks amazing. Thanks for the recipe! Have an amazing weekend. Hugs, Jo

    ReplyDelete
  5. I grew up with the evening meal being supper. And later, if we had cornbread, we would put it in a glass of milk and eat it. Sounds weird, huh?
    Brenda

    ReplyDelete
  6. That looks amazing! I can practically smell it right from the photos. :)

    Marla

    ReplyDelete
  7. Well, the late meal is either dinner or supper but the noon meal is definitely lunch and a mid-day meal is linner. :o)) Looks like a delicious meal, may have to give it a try.

    ReplyDelete
  8. Cindy,
    YuMMy!!!
    I L O V E pasta and mushrooms, dear friend!!!
    I adore you defining of the meals and their times!!!
    "Mr. Ed" (aka Farmer Boy) & I (aka City Girl) often have discussions of the same!!!
    For me the noonday meal is "Lunch". . .the evening meal is "Dinner"!!!
    You and "Mr. Ed" could have a very interesting discussion on the matter, I'm sure!!!
    I just tell him, "Whatever, I'm dining now!" (wink)
    Have a wonderful week ahead. . .and thank you for sharing this recipe!!!
    Fondly,
    Pat

    ReplyDelete
  9. That's interesting. I am from the North ( western Pa ) and it's lunch and supper here. We do say dinner as well but I usually think of "supper" as from home and "dinner" as going out to dinner! :)

    I have not yet HAD "Supper" and your recipe and the lovely photos made me quite hungry !: )

    ReplyDelete

Your visits make my day and so do your sweet comments. Thank You!

Related Posts Plugin for WordPress, Blogger...