So I’ve been a little under the weather this week, and I’ve had about as much energy for cooking as I’ve had for writing about cooking (which is to say, none). Dinner has been largely comprised of ethically dubious meals – not in the way veal cutlets or lobster might be considered ethically dubious, but rather in the plastic bag tossing, monoculture supporting, CAFO friendly way that I’ve grown to hate.
OK, but? It’s so easy, and truth be told, tasty. I wish it wasn’t true. Last night we had Trader Joe’s Chicken Tempura, which is basically fried chicken that you reheat in the oven and serve with a healthy dose of corn syrup (or Sweet and Sour sauce, if you’re not cynical like me). Accompanying that was rice, and reheated frozen broccoli. It was yummy and it took almost no mental or physical energy to prepare. And that’s why people eat that way.
Of course, with just a tiny bit more foresight, I could have made this, which also requires almost no effort, because, yeah, my husband does the grilling.
Chicken with Sherry Mushrooms
1) Grill some chicken
2) While it’s grilling, slice about 8 – 10 white mushrooms and add to a pan with 2 T butter and 1/3 C cream sherry. Put the pan over high heat and boil down the sherry until it thickens to a sauce.
3) Is that enough butter in the mushrooms? Maybe add 1T more.
4) Make a fast salad. You know the drill.
5) Wow! Your chicken is done and so are the mushrooms! Serve mushrooms over the chicken with a side salad and a healthy glass of chardonnay.
(Isn’t that better than dinner from a bag?)