3.23.11: What’s for Dinner Wednesday: Chicken & Mushroom with Grilled Veggies & Risotto

This was the husband’s turn for dinner, he always manages to make everything better than I do and he never uses a recipe – just his instinct. I can follow a recipe like nobody’s business and make a great dinner but on the nights that we have to “wing it; he is the boss in the kitchen.

For dinner the other night, he served:

Chicken with Mushrooms
Grilled Veggies (Asparagus & Zucchini)
Herb Risotto (Trader Joe’s – boxed)

Chicken
Three breasts
¾ bag of pre sliced white mushrooms
Garlic Salt
Montreal Steak Seasoning (we both have a thing for this spice!)
Cast Iron Pot (this has been awesome – be sure if you get one to never use soap or soak it)

Put the pot on low to med heat, add EVOO, coat chicken with garlic salt and Montreal and add to pan with mushrooms. Cook about 8-10 minutes on both sides, there should be no pink in the middle.

Veggies
Zucchini (2 large – sliced)
Asparagus (we used about ½ pound to feed three)
EVOO
Garlic Salt (my husband gets a bit carried away with this so use sparingly since you already have on the chicken)

Toss veggies with EVOO and garlic salt, place on pan and put in broiler for 8-12 minutes (length depends on “al dente” preference of your veggies)

Risotto
Cook according to instructions on box or be very fancy and make your own J

Plate up and serve hot!

Delicious – even the three year old enjoyed all of it!

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