Mmmm

I need to feed this dish to, um, everyone that I can get my hands on, really.  I'll start off by saying that I really did not want to cook last night - all I wanted to do was lounge around the apartment, answer emails and continue to run the tomato gauntlet in 'Dragon Age'.  But I knew that if I didn't cook something, at least, I'd end up buying lunch today.  Since I bought lunch yesterday, I wanted to avoid buying two lunches in one week.

So, I made myself cook and I was so glad that I did.  I tasted the sauce while it was cooking and sort of wanted to dive face first into it.


Chicken with Creamy Mushrooms

Ingredients:
8 thin chicken cutlets - I used 3 boneless chicken breasts that I beat up with a rolling pin
Salt and pepper to taste
Olive oil
1 lb mushrooms, sliced
1/2 cup heavy cream
1/2 cup goat cheese
1/4 chopped parsley

Directions:

1. Season 8 thin chicken cutlets (1½ pounds total) with salt and pepper. In batches, cook in olive oil over medium-high heat until golden; remove.
2. Add 1 pound sliced mushrooms to pan, season with salt and pepper, and cook until tender. Stir in ½ cup heavy cream, ½ cup goat cheese, and ¼ cup chopped parsley. Serve with the chicken.

I stirred until the cheese was completely melted.  And, just, oh my god this is so rich - lick your plate clean good.  I got the salt and pepper just right, which is sometimes tricky for me with the "use as much as you'd like!" measurement requests and the mushrooms were perfect. 

I need to inflict this on other people...