Maple Mustard Mushroom Chicken


Does anyone remember me?? I am stopping by today to offer you an amazing recipe, and to fill you in on what’s been happening in my crazy life!! Between 2 jobs, working on sobriety, spiritual fitness, being a half decent home maker and wifey type, PLUS training for a fit competition and 10K along with deepening my yoga practice with daily classes morning and night; this blog is being neglected BIG TIME. Whew!! Recipe for a word salad, anyone?? Just read that last pseudo sentence I constructed.

As soon as I have a couple damn days off (tomorrow and Monday) I am going to get into the settings here and get the various menus set up. Then I can create pages for the stuff I’m into, and write about different areas of interest. It’s too confusing right now when I decide I want to throw in a non-foodie entry. It’s not fair to the most loyal readers, my foodie friends.

I wouldn’t have a recipe for you today, but I found one in my personal FB memories because I used to be smart and share the “cHELLe ON WHEELS” stuff there. I started worrying about bugging my friends, so I put it only in one place now. Gotta stop that worrying stuff. The person helping me with my book says I need to create a strong social media presence, but the more I grow, the less I want to show. Hehe. I did that on purpose.

Here’s the deal. It’s hard to be a bad ass. I feel like a show off and I know I bother some folks, even though I’m not judging them or trying to have any effect on them at all these days. Others feel competitive with you if you share their interests, and instead of embracing what you have in common, they get to acting funny toward you. It’s all good. I wanted to influence the world once. I really did. Now, I just want to see my evolution with each passing year.

I’m not one to make New Years resolutions. I decided almost 6 years ago that I’d just try to enter and exit each day better than I was before. I have busted my ass to fulfill that commitment and although I have faltered at times when I failed to practice gratitude, gotten myself involved with toxic humans and sometimes going backward and being toxic my damn self, I have now seen an evolution that has brought me to my best self. I recognize in the present day that I can only evolve further if I now devote all my energy inward for awhile. I have more healing and fixing to do, and this is my year to get it done. Life is an ongoing series of lessons, but I’m finished focusing on the past. I have allowed myself to be defined as an addict and drunk and crazy bitch for far too long. I am going to now work harder on becoming who I am supposed to be, and stop focusing so much on running from who I used to be. Enough about my personal endeavors. You guys are here for the grub. I’ll try to add a “Jump To Recipe” button tomorrow too. Lmao.

That being said; while viewing the memory of this post, I recognized how far I have evolved as a food photographer since the early days of blog exploration!! I mean, these pics are pretty bland and it kind of sucks because the recipe is anything but!!

So I am going to do this dish justice while I kill 2 birds with one stone. I’ll post the recipe and these old ass basic pics today, but tomorrow I’m going to recreate and photograph it for an update for publishing here.

For today, here’s the whats and hows. Missed you guys!!

This Maple Mustard chicken was a show STOPPER!! It’s super simple and it requires minimal ingredients you probably have on hand. My body is making deep tummy noises just remembering it from this day 4 years ago!!

What You Need:

4 bone-in chicken breasts.

2 Tbsp butter

1/2 small onion minced

1 pkg sliced baby Bella mushrooms diced

1/4 c maple syrup

1/8 c brown mustard

1 T chopped garlic

1 tsp onion powder

1/2 tsp sage

1/4 c chicken broth

1/4 c cream cheese, softened

Fresh ground pepper

What You Do:

Preheat oven to 375.

Sautée chicken breasts in whatever oil you choose (I prefer olive oil) about 4 min each side.

Remove from skillet and place in baking dish.

Place in preheated oven for 30-45 minutes or until cooked through.

Now you make the sauce.

In the skillet, first add the vinegar and broth to deglaze the pan.

Scrape all those bits up!!!

Now throw the butter, onions and mushrooms in the skillet, then sauté until soft.

Add the remaining ingredients and cook on medium until sauce is thickening and bubbly.

Spoon sauce over chicken and serve with anything!!

I’ll see you tomorrow for edits and new pics!! I’m super excited and considering remaking all my first blogs as a project!!

Happy Saturday. Thanks for hanging out with me!!


Unauthorized use and/or duplication of this material without express and written permission by the owner is strictly prohibited. Excerpts or links may be used, provided that full credit is given to M.L. Clement or cHELLe ON WHEELS, LLC. with appropriate and specific direction to original content.

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