Chicken w. Mushroom Sage Sauce
What do you do with chicken tenderloins that have been sitting in the freezer for 2 weeks? My usual solution is breaded chicken, but I wanted to try something new today.
I found this mushroom sage sauce recipe and decided to give it a go. The only ingredient I didn’t have on hand was the mushrooms, but that was an easy fix. I cut up and sauteed the shallots, added the mushrooms, and followed the last few steps before letting the sauce do its thing. In a different frying pan, I added the diced up chicken and let it brown.
Because of my recent frustration with brown rice, I decided I was going to make some egg noodles instead. My mom prepares egg noodles by drizzling a bit of olive oil and sprinkling some poppy seeds on top. I love, love, LOVE eating my noodles this way…
Once the sauce was nice and thick, I added the chicken and spooned it over the noodles.
The result was… mediocre. I’m bummed. My noodles came out great though, does that count?
I don’t know if it was the type wine that I added, or the fact that I used dried spices instead of fresh, but my taste buds were not doing a happy dance with this one. Was it me or was it the recipe??
It wasn’t the worst thing I’ve made, but I won’t be trying this sauce again. Blah.