Rosemary Chicken with Portabella Mushrooms

6 large boneless skinless chicken breasts

1 stick butter, divided

2 T olive oil

20 oz package baby portabella mushrooms

2 cloves garlic, minced

1 cup rich chicken stock

2 t crushed rosemary

2 cup heavy cream

1 t cup flour

2 t salt

1 t pepper

2 t garlic powder

Slice each breast into 2 pieces, as if you were going to butterfly it, except cut all the way through.

Mix the seasoned flour ingredients together in a plastic storage bag.  I also pound each piece down with a meat mallet to a uniform thickness between 2 sheets of waxed paper.  

Slice each mushroom in half; set aside.

Heat 4 Ts of butter and olive oil in a large skillet ovver medium high heat.

Add about 3 breasts to the bag of flour and shake to coat.  Place in skillet and brown well on both sides.  Remove browed chicken from the pan and set aside.

Place the remaining butter in the skillet.  Add the mushrooms and garlic, sautéing over medium heat for about 5 minutes.

Pour the cup of stock and the rosemary and deglaze the pan.

Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes.

Remove chicken and mushrooms from pan.  Add the cream and heat through over medium-low heat until the sauce is reduced by 25%.  This should only take bout 5 minutes after it begins to bubble.

Add chicken and mushrooms back to pan and heat through.  Spoon sauce over chicken and mushrooms to coat.

Sourdough Blueberry Muffins with Crumb Topping

2 cups all-purpose flour

1 cup sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

1 Tbsp corn starch

zest of half a lemon

1 cup blueberries fresh or frozen

8 Tbsps butter melted

2 large eggs

1/2 cup sourdough starter discard

3 Tbsps sour cream

1 tsp vanilla extract

CRUMB TOPPING

3 Tbsps butter melted

1/2 sugar

1/2 flour

INSTRUCTIONS

Crumb topping:  Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble.  Set aside.

Preheat oven to 350.  Line a 12-count muffin tin with paper liners.

In a large mixing bowl combine the dry ingredients and lemon zest with a fork.  Add the blueberries and toss to coat.  Set aside.

In a medium bowl, whisk all the wet ingredients until smooth.  Pour the wet ingredients into the dry ingredients and stir until just combined.  If the batter is too stiff, add 1/2 Tbsps water or milk to help thin it down.

Divide the batter evenly into liners and sprinkle the top with the crumble topping.  Make sure to press the crumble, gently, on the tp of the batter.

Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.

I froze these served them a week later - they were still delicious, but they were a huge hit right our of the oven warm.

I also doubled this and it worked out great!