Making dinner, plan B

I was supposed to make spaghetti and meatballs for dinner last night. I get out the bowl and the onions, and then I realized I never took the hamburger out of the freezer.


I could have done two things – go out to eat or whip up some eggs.

I went with the third option. I made chicken in white wine sauce instead.

This was on my weekly menu for tomorrow night, but I had everything ready to go, including the chicken breasts. So I took the hamburger out of the freezer, put it in the fridge for tonight, and made dinner for the family.

That’s one of the great things about making a weekly menu. When life happens, you have what you need to shake it off and go to plan B.

As it turns out, Plan B is pretty tasty.


  • 4 skinless, boneless chicken breasts
  • ½ cup all-purpose flour
  • ½ tsp salt
  • 1/8 tsp pepper
  • ¼ cup butter
  • 8 ounces fresh mushrooms, sliced
  • 1/3 cup white wine
  • ¼ cup fresh parsley, chopped
  • ¾ cup whipping cream

Pound each chicken breast to ¼-inch thick. Mix flour, salt and pepper together on waxed paper. Coat chicken with flour mixture. Shake off excess.

Melt butter in a large skillet over medium heat. Add chicken. Cook chicken over medium-high heat until golden brown, about 3 minutes per side. Remove and set aside’ cover to keep warm.

Add mushrooms and white wine to skillet. Cook, stirring, continually for about 2 minutes.

Add parsley and whipping cream to the skillet. Cook over low heat, stirring continuously, until sauce thickens, about 2 minutes. Serve sauce over chicken.

Recipe courtesy of Easy Everyday Cooking


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