This is the type of recipe that is rustic enough for a nice quiet evening in, but elegant enough for Sunday company.  From the fabulous new cookbook entitled A Bird in Hand, Diana Henry presents fabulous recipes for ‘all-things-chicken’.  From entrees and sides like this one, to salads, braises, dishes with an international flare–you name it; if you are in the mood for chicken, this is the book for you.  The first recipe I decided to make was this French-inspired chicken breast dish.  Tender chicken breasts seared to perfection and served with a traditional warm lentil salad and a flavorful mushroom sauce. The sauce gets its deep mushroom flavor from the use of re-hydrated dried mushrooms, the mushroom liquid, and sliced mushrooms that you saute.  A last minute enrichment of the sauce with heavy cream gives the dish an all-around comfort food flare.  This is a lovely recipe (and cookbook in general!) that I think you will really enjoy.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: A Bird in Hand, bay leaf, carrots, celery, chicken, chicken breasts, chicken with sauce, creamy mushroom sauce, Diana Henry, dried mushrooms, French, heavy cream, lentils, mushroom sauce, onion