Did you see the latest Instagram Backpackbees photo? Yes… that’s a chair that sits in the lobby area of work that a parent let a little Picasso doodle all over with crayons. Yikes… That’s not even the sob story piece of this blog. It’s been a pretty rough week in general, but never in my twenty something years on this earth have I ever experienced tears while chopping my onions, that is until tonight. Can you believe a teeny tiny shallot was the one to do me in? The tears just streamed down my cheeks as I chopped as quickly as I could. Seriously it was as if I were sobbing. Of course I had to pause intermittently because my eyes were on fire and walk away from the cutting board, but I returned as quickly as I could to get the little guy prepped for our dinner.
What about you, are your eyes sensitive to onions? Intrigued, also waiting for Mr. B to finish up cooking the chicken, I looked it up on the internet and found that the syn-propanethial-soxide that the onion releases as a form of gas when cut into causes the eye irritation to some. It then went onto say that a good onion cry, though not hormonal or emotional, often makes people feel better afterwards. As silly as it sounds, it sort of did….
Wellll….. maybe it was just the excitement and anticipation to dig into this meal? Or, maybe it’s that we realized it’s Wednesday and that means we are closing in on another weekend!
The recipe was slightly altered from Iowa Girl Eats.
Ingredients:
5 Slices turkey bacon, chopped
4 Chicken breasts, chopped
salt and pepper, to taste
1 Tablespoon butter
1 Shallot, chopped
3 Cups white button mushrooms, sliced
6 Cups fresh organic Korean spinach
1 1/2 Cup half & half
1/2 Cup grated Parmesan cheese
Directions:
First cook bacon in a large skillet, cook until crispy. Not much grease, if any is left behind from the bacon, don’t bother wiping out, continue on with cooking chicken breast in same skillet to gather any remaining bacon flavors.
Season to taste chicken breasts with salt and pepper then add to skillet and sauté until no longer pink. Remove off to side and cover with foil to keep warm while you cook the rest of the meal.
Next, melt butter in skillet, add shallots and mushrooms, season to taste with salt and pepper, and then sauté until mushrooms are tender. Throw in spinach then cover and sauté randomly until just barely wilted. Add half & half and cook until the sauce is thickened, after thickened, stir in grated parmesan cheese.
Last but certainly not least, arrange chicken on your plate, pour sauce on top and sprinkle with cooked turkey bacon.
We enjoyed with twice baked potatoes and a nice glass of refreshing wine.
Next time we think we will add in some spice to spice it up! Until then, enjoy, check out Iowa Girl Eats, and stay tuned.
