I’ve been slammed busy with family stuff, work, and just trying to keep up with life in general. I had a couple weeks of working extra hours, and while the money was nice, my family certainly suffered as far as healthy, home cooked meals. I feel awful when I eat too much processed/convenience food. When work seemed to be getting back to normal, I scheduled a Green Bean Delivery to ensure we’d have plenty of veggies to get me back on the healthy meal planning track. One of the things I got in my bin was a HUGE portabella mushroom. Luckily it stayed plenty fresh in the fridge until I decided what to do with it.

I vary up where I go to find meal inspiration. But once source I’ve went to lately is Real Simple. Their recipes are often actually pretty simple, just as the name implies. When you have a crazy 3 year old, and a 10 month old that hightails it to the stairs every 90 seconds, the simpler the better. So, when I found this recipe I wasn’t altogether sure how much Nathan & I would like it. We’re not big on chicken breasts, and we’re also not mushroom lovers. (We’re not mushroom haters either.) But I went with it for two reasons. One, it seemed pretty easy, and two, it included goat cheese, which I love.

Sure enough this dish was SO simple to prepare. So simple in fact I was also able to whip up the couscous cauliflower salad you see behind it simultaneously! (I’ll post it later too!) If you like mushrooms, you’ll LOVE this. If you like goat cheese, you’ll surely like this. Even if you are ambivalent towards both ingredients, I think you might be surprised how much you like this! As you can see, while quite tasty, it’s not the most appetizing in appearance, therefore it earns a spot in the Fugly category on my blog.


Chicken with Creamy Mushroom Sauce

Yield: 4 servings

Total Time: 20 min


1-1.5 lb chicken cutlets
kosher salt and pepper
3 tablespoons olive oil
1 pound sliced mushrooms*
1/2 cup heavy cream
1/2 cup goat cheese
1/4 cup chopped parsley

*I used 1 whole portabella, feel free to get the pre-sliced kind at the grocery, but I certainly loved the flavor of portabella. Cremini would be good too, if you find it.


Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Heat 2 tablespoons of the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side. Transfer to plates.

Add the mushrooms and remaining tablespoon of oil to the pan and cook, tossing occasionally, until tender, 4 to 5 minutes. Stir in the heavy cream, goat cheese, parsley, and ¼ teaspoon each salt and pepper. Serve over the chicken.

Calories 454 calories; Calories 259 calories from fat; Fat 29 g; Sat Fat 14 g; Cholesterol 153 mg; Sodium 578 mg; Protein 43 g; Carbohydrate 5 g; Sugar 2 g; Fiber 1 g; Iron 2 mg; Calcium 113 mg