text:
What I've learned mediating and arbitrating real estate cases for many years is that disputes involving real property often arouse passions every bit as intense as those seen in divorce and estate litigation. Real estate cases also often involve arcane chain of title issues, boundary locations, land use restrictions and condemnation, trespass,
environmental damage, nuisance, leasing, suits against agents and brokers, etc.
Real property is very important to people, both emotionally and financially. They can be just as heated as a contentious divorce dispute, for example. At the same time as they inspire difficult emotions, they can involve very arcane technical and historical issues that are sometimes very difficult to understand and follow.
Early mediation of real estate disputes and land use disputes is almost always advantageous, as it is in other kinds of cases. A principle reason involves title and the ability to sell or finance real estate. In real estate litigation involving property that is financed, litigation itself often jeopardizes the financing of the property. Litigation makes property impossible to sell because of a cloud on title.
So, in terms of the property owner, early mediation like Mediation Sunshine Coast is always a good idea, otherwise, the property owner is paralyzed until the conclusion of the dispute. And that paralysis can take years.
In addition, if the dispute involves land use, the resolution of the dispute can take many years. I was the lawyer a number of years ago in a civil rights land use case that took seven years just to obtain the right to go to a jury trial. And in that time, my client went bankrupt. Most entities would. The passage of time is usually not going to help clarify ownership to property, or what parties can do with it, or what they can't do with it.
So, this state of paralysis is inimitable to business, and it doesn't help private property owners either. They can't dispose of their property, they may not be to use it the way they want. And they live in a world of uncertainty until trial, or until trial and appeal. And the whole prospect can be financially ruinous and emotionally very, very stressful.
Successful mediation and arbitration of real property disputes requires considerable experience and I'm fortunate to have it. Prior to becoming a full time neutral, I served as corporate counsel for Washington State's then largest commercial real estate developer. In that role, I regularly encountered some or all of the above real estate issues.
Later, I represented the prevailing party in what remains a landmark Washington land use case. Currently, real estate disputes represent a significant portion of my mediation and arbitration work. Recently I've successfully mediated flooding and boundary disputes involving private property owners and governmental agencies, a protracted commercial leasing dispute involving a technology manufacturer and its landlord and a condemnation action brought against a commercial property owner by a municipality seeking to widen an important arterial.
My real estate arbitration experience has included but has not been limited to a multi-million dollar breach of contract action by a private developer against a Port district for alleged failure to perform, partnership and/or joint venture disputes involving commercial building owners, alleged breaches of commercial leases involving substantial tenant improvement and other issues under various leases and disputes involving owners of real estate agencies and mortgage companies and escrow agencies.
I'm confident that my real estate mediation and arbitration experience can benefit you or your client if or when you confront a real property dispute.
Bertram Dispute Resolution, Inc.
316 Occidental Avenue South, Suite 500
Seattle, WA 98104
(206) 624-3388
Gregg Bertram Qualifications:
Gregg Bertram has resolved thousands of cases in 22 years as one of the Pacific Northwest's most recognized mediators and arbitrators.
From 2000 to 2008 Gregg was a principal at JAMS, the nationwide provider of alternative dispute resolution services, and before that was affiliated with Washington Arbitration and Mediation Services, where he earned the "Master Mediator" designation. Prior to full-time ADR practice, Gregg was a practicing attorney.
Gregg is a board member of the Federal Bar Association Alternative Dispute Resolution Section, and is an American Arbitration Association mediator and Arbitrator. He is also an accredited neutral of the World Intellectual Property Organization and International Center of Dispute Resolution.
Gregg is past chair of the ADR committee of the Washington State Bar Association. He has been recognized as a "Super Lawyer"® for ten consecutive years in Washington Law & Politics magazine, and has received repeated recognition in Seattle Magazine peer surveys as a "Top Lawyer."


text:
Interesting article in that it shows how social class membership is embedded in everything about us:
"When you hear the words "class struggle", do you reach for your toothbrush? You should. According to a report on adult dental health released this week by the NHS, one adult in 10 in Wales has none of their own teeth left. Not one. The figures are slightly better for England and Northern Ireland – the report was ominously silent about Scotland – but the average British mouth is still missing upwards of six teeth."
And it's not just in the UK:
"In the US, as in the UK, a person's class is etched in their teeth. In his 1991 classic, Savage Inequalities, author Jonathan Kozol wrote: "Bleeding gums, impacted teeth and rotting teeth are routine matters for the children I have interviewed in the south Bronx." A report by the US National Institute of Health says poor children today are far more likely to suffer from severe baby-tooth decay "caused by frequent or prolonged use of baby bottles that contain milk, sugared water, fruit juice or other sugary beverages". The US has more celebs with perfect teeth simply because it has more celebs (and maybe more rigid standards of celebrity appearance). But US government statistics still show deep racial differences in dental health, and just as steep a class divide as Britain. That, rather than the space between our incisors, is a gap we should all mind."
And bad teeth truly can make one's life miserable and generate a stigma for their possessor in themselves but also in so far as teeth relate to physical attractiveness.
Also, this (not for the faint of heart!)

subset: commoncrawl


text:
Mar 30 2009
Chicken Scallopine
If you're looking for a classic, no modifications, authentic recipe for Chicken Scallopine/Scallopini, this probably isn't it.
If you're looking for a dadgum delicious pasta dish that's perfect for either family or company, you've landed in the right spot.
The Cast of Characters: Olive Oil, Butter, Linguine, Boneless/Skinless Chicken Breasteses, Flour (not pictured), Lemons (or lemon juice), White Wine, Cream, Parmesan Cheese, Parsley, Capers, and Chicken Broth (optional)
Cook the linguine according to package directions. You'll want it al dente—not too mushy; with a nice bite.
First, we're going to flatten the chicken breasts. The butcher at the tiny grocery store in my small town offers these perfectly trimmed chicken breasts and I love them. If you don't have them available, just buy regular boneless breasts and either trim them yourself OR cut them into manageable pieces AFTER you flatten them.
One at a time, place the chicken breasteses between two sheets of waxed paper. This will keep minuscule bits of raw chicken from hitting you in the eye or flying across the room and landing on your TV screen.
With a mallet or a rolling pin, whack the heck out of the chicken breast so that it's a uniform thickness. It doesn't have to be paper thin; the point is to even it out so the entire breast cooks evenly.
As you flatten the breasts, place them on a separate plate.
Wash and slice 2 packages (about 12 ounces) white mushrooms pretty thinly.
Season both sides of each chicken breast with salt and pepper…
Then place each chicken breast in a bowl of flour, just to dredge.
Press the chicken into the flour to adequately cover. Repeat with all the chicken breasts and have them ready on a plate.
In a large skillet over medium heat, melt 2 tablespoons olive oil and 4 tablespoons butter. The butter will give the chicken a nice golden color, and the olive oil will allow the oil/butter mix to get hotter than it could if it was straight butter.
Whew. That was exhausting.
When it's sizzling (but not burned), place four chicken breasts into the pan. If your stove gets hot, decrease the heat to medium-low so the butter won't burn.
Cook for about two minutes on the first side…
Then flip them to the other side and continue cooking for two to three additional minutes. Because the breasts are thin, they really won't take long to cook. Also keep in mind that they'll continue cooking just a bit after you remove them from the pan. So don't overdo!
Remove these from the pan when they're done, then fry the other two breasts until golden. The whole time, monitor the butter/oil and make sure it's not turning black. Remove the pan from heat if the butter starts to burn.
After you remove the chicken, throw in the mushrooms. Note that my butter/oil is nice and brown…but I wouldn't have wanted it to get much darker than this. There's dark and flavorful…and then there's charred.
And charred doesn't work too well.
Stir around the mushroom to coat them in the butter and oil.
Notice the good stuff in the bottom of the pan.
Pour in 1 cup of dry white wine. (If you're not a wino, you can use low sodium chicken broth.)
Not that anyone cares, but in case there's a secret Lenten Police Force watching: I didn't drink any. Just ask God.
Right after that, squeeze in the juice of half a lemon. If it's not really juicy, go ahead and squeeze in the other half, too.
Stir this around, scraping the bottom of the pan, then allow the mushrooms to cook vigorously for about a minute.
In no time at all, the liquid will reduce and become darker in color.
I can't tell you how good my kitchen smells right about now.
I cant tell you how much I love mushrooms.
Reduce the heat to low and pour in 1/2 cup heavy cream. If you're wanting to go a little lighter, I SUPPOSE you could use half-and-half. Or, for a much lighter approach, just splash in some chicken broth to make it a little soupier.
Me? I'm sticking with the cream. It's a middle child thing.
Or is it a ranch wife thing?
Or a mother-of-four thing?
I'm always confusing which labels I use for which rationalizations.
Stir the mixture together, THEN…add 1 heaping tablespoon of capers.
Honestly, I try not to like capers. I want not to like capers. They're weird little greenish-brownish mystery pellets.
But the flavor—OH, the flavor they impart. They're tangy and special. Trust me.
Throw in a generous amount of chopped Italian parsley—probably two to three tablespoons.
Now stir it together and turn off the heat and just look at the sauce you have created. It's tangy. It's creamy. It's lemony. It's savory.
It's good. Oh, is it ever good. *IMPORTANT: Be sure to taste the sauce at this point, and add plenty of salt and black pepper. Make sure it's adequately salted!
Now, it's REALLY impressive to serve the linguine, chicken and sauce in a big heap on a gigantic platter. But you can also just plate it up individually. I'm doing two chicken breasts on this plate. Marlboro Man and I will share it, just like the doggies do in Lady and the Tramp.
Only we smell better. Most of the time.
And I'll eat his mushrooms. Marlboro Man doesn't do mushrooms.
Spoon the mushrooms and sauce all over the top, making sure you get plenty of liquid on the pasta.
And please, for my sake, don't skimp. This is good stuff, people. It's to be enjoyed.
Notice the golden brown color of the chicken. And the crunchy crust is a delicious contrast to the soft pasta and shrooms.
Don't forget to sprinkle plenty of grated Parmesan over the top.
Because a-pasta without a-cheese is like a-kiss without a-squeeze.
Don't you forget it.
You'll love this one. It's a keeper.
People will fall in love instantly.
They'll like the pasta, too.
Print Options
Chicken Scallopine
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 6
- 1 pound Linguine
- 6 whole Boneless, Skinless, Trimmed Chicken Breasts
- Salt And Pepper, to taste
- Flour
- 2 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 12 ounces, weight White Mushrooms, Sliced Thin
- 1 cup Dry White Wine
- Chicken Broth (optional)
- 1 whole Lemon
- 1/2 cup Heavy Cream (can Use Half-and-Half)
- 1 teaspoon (heaping) Capers
- Chopped Fresh Italian Parsley
- Parmesan Cheese, For Topping
Preparation Instructions
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don't under salt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
414 Comments
The Duo Dishes On Monday, March 30 at 5:37 pm
This. looks. so . good.
Dawn On Monday, March 30 at 5:47 pm
I just made this for dinner, actually having it now…mhmmm…it's yummy-licious…but I minus the capers….what are they?
slammie On Monday, March 30 at 5:48 pm
I know what I'm making this weekend…..
Lyn On Monday, March 30 at 5:57 pm
This looks really good! I think I would try making it with half the oil/butter and using fat free half & half…mmm.
Lara On Monday, March 30 at 6:00 pm
Authentic-auschmentic. This is going on my to-make list for this week!
Emma in Ft. Worth On Monday, March 30 at 6:05 pm
Ree – recipe looks delish – but I thought that MM didn't eat spaghetti either – because it was too hard to eat? Or has he made a bold change and tackled it? For the caper questions – they're the small bud of a plant – pickled and salted – maybe found around the olives or pickles (for The Walmarts people)
Stephanie On Monday, March 30 at 6:10 pm
I was looking for a great pasta recipe yesterday and could have used this one! It looks gorgeous! I think we will try this on Wednesday night, thanks!
Janelle On Monday, March 30 at 6:12 pm
That looks really good right now
Shazza On Monday, March 30 at 6:14 pm
Looks delicious, indeed…but the PLATE! Oh gorgeous! Me want…
Julie K On Monday, March 30 at 6:38 pm
It looks really really good. BUT is there any way to make it WITHOUT MUSHROOMS?! I hate the slimy things.
Sarah S. On Monday, March 30 at 6:38 pm
Oh my, That looks so good! Thanks Ree!
Gee On Monday, March 30 at 6:46 pm
Ohmygosh! I make this almost very thing, but always made it with veal; switched to chicken when hubby expressed opposition to cooking baby calves. It is a to-die-for dish. Thanks for reminding me that I haven't made it for about a year!
Beautiful food photos!
beckygtx On Monday, March 30 at 6:55 pm
I tried this tonight, with a few substitutions due to lack of stuff, and it was so good! Even DH absolutely loved it. Woohoo! Thanks. Going to start trying more of your recipes.
BeachMama On Monday, March 30 at 7:01 pm
Mmmmmm, this sounds simply divine.
Steph On Monday, March 30 at 7:32 pm
why do you tease my taste-buds so?! it's getting bookmarked
Sheri On Monday, March 30 at 7:35 pm
Oh, Ree, why do you do this to someone who is on a lowfat diet? Please save me from myself!
Buckeroomama On Monday, March 30 at 7:38 pm
Another recipe to try this weekend –thanks! Looks really yummy!
Sonia On Monday, March 30 at 8:00 pm
Help! I'm making it right now. The instructions say to use 1 cup of heavy cream, but the list of ingredients says 1/2 cup of heavy cream. Which one should I use? Am very stuck on following the recipe exactly. Am trying to be less rigid. NOW is not the time to practice that! LOL!
Bethface On Monday, March 30 at 8:03 pm
I just made this for dinner and it is WONDERFUL. I changed out the wine for broth but that was all.
So good. Thank you!!!
Lori in Michigan On Monday, March 30 at 8:08 pm
I make this but have never used heavy cream, or any milk product, but I will now it looks to die for!! Thanks Ree!
Colleen On Monday, March 30 at 8:21 pm
Hmm, looks like #217 may have hit on the problem I ran into! It turned out really runny, should I have only used 1/2 cup of cream? Or cooked the mushrooms down more? Regardless, it was amazing, very flavorful, and will definitely be added to the rotation. My boys (husband and three-year old) both loved it! Thanks for the recipe!
(I found the capers by the jars of olives, after a bit of a search.)
Rosalie A. On Monday, March 30 at 8:30 pm
Oh my word, have I died and gone to heaven? You just have to torture me by posting these absolutely delicious recipes right when I'm trying to slim down to be a bridesmaid in a friend's wedding, don't you? Mushrooms, chicken, pasta….oh I do have the will power, oh I do have the will power…okay, maybe just a few bites & then I'll feel guilty enough to not eat for a few days…that should make up for it!
Holly On Monday, March 30 at 8:34 pm
Oh man, I want to make this very soon for someone special.
Or just for myself. Looks amazing.
hadtoknow On Monday, March 30 at 8:41 pm
Capers are the unripened buds of a prickly plant from the Middle East. Dried in the sun, then pickled in vinegar, brine, wine or salt. The best are tiny, about the size of a baby green pea and lend a piquant, sour and salty flavor.
Pros recommend rinsing them before use.
Cici Clawson On Monday, March 30 at 8:45 pm
Will be trying this SOON – Thanks, again for another delicous recipe!!
Jeanette On Monday, March 30 at 9:00 pm
LOVE the plates! You can have my shrooms too (ewww)
brook On Monday, March 30 at 9:03 pm
to print:
Go to menu bar on top of web browse (explorer for me) and click on File. Then click on Print Preview. Make sure it's showing 1 page at a time at 100%, and scroll until you hit the comments section. Find the page number the recipe ends at (for what i've seen it's page 14) and click Print. When the print box comes up, make sure the General tab is selected (should be, as a default) and go to the Page Range section on the middle left, select Pages and indicate how many (1-14). Click Apply. Click Print. Make sure you have enough paper and good ink for all the pretty pictures!!
brook On Monday, March 30 at 9:08 pm
That was for #158
Petra On Monday, March 30 at 9:12 pm
Mmmmm Yummmm!
"a-pasta without a-cheese is like a-kiss without a-squeeze."
I love this saying! I must write it across my kitchen wall immediately!
Angela On Monday, March 30 at 9:17 pm
I just made this for dinner. A-freaking-mazing!
Kinda halved it, but tossed in enough wine and cream to make a tasty sauce.
Mmmmm. I wish I had more leftover.
Georgia Reed On Monday, March 30 at 9:23 pm
stop the madness and marry me now… That looks soooo good and I don't even like mushrooms……………. I'm salivating and I just ate….
Sarah On Monday, March 30 at 9:41 pm
mmmmmmm….I think i can taste it through my computer screen. This is definitely going on my menu next week. Thanks PW!
Nur On Monday, March 30 at 10:17 pm
Sigh…I know it's a big mistake checking your site before lunch time. Yet I still do it. I think I gained weight just looking at the photos!
Kelly S On Monday, March 30 at 10:39 pm
Oh my goodness, we had this for supper tonight and it was awesome. I don't have capers and livein the armpit of Alberta, so that wasn't an option, but it was delish anyway, love it…hubby had 3rds even!!
MAGGIE On Monday, March 30 at 11:00 pm
Natasha On Monday, March 30 at 11:04 pm
I'm eating this *right now*..with the delicious gravy dribbling down my chin (sans capers, we didn't have any here). I might convert my boyfriend to let me cook more PW recipes yet…
Thank you Ree! Delicious!!
Rachelle L. On Monday, March 30 at 11:04 pm
I made this tonight and it was delicious! Really hit the spot, and I even have leftovers for lunch tomorrow. Thanks Ree!
Cindy On Monday, March 30 at 11:17 pm
Yum! This looks so delicious!
Pam On Monday, March 30 at 11:29 pm
That looks sooo good. Cute plate too!
brook On Monday, March 30 at 11:40 pm
I think some may still get a thin sauce if they didn't dredge their chicken in enough flour. I know I did. I added some flour to thicken it up a bit. Much better. of course, I added garlic too.. I love garlic….
Lucy On Monday, March 30 at 11:40 pm
Looks spectacular. Is there an estimate as to when your cook book will be released? And will we be able to purchase it online?
kathrin On Monday, March 30 at 11:41 pm
i made this for dinner tonight. got a kiss from my man and he did the dishes! thanks for the great recipe!
Two Barking Dogs On Monday, March 30 at 11:58 pm
Oh my! And, I just had a poptart for dinner!
Wine Lover On Tuesday, March 31 at 12:09 am
Thanks for this great recipe! you just saved my day!
Cassie On Tuesday, March 31 at 12:21 am
Oh Ree, this was incredible! I made it for dinner and we died after every bite. A lot of different layers and elements to the flavor of the sauce.
My husband tells me he's afraid I'm going to try and leave him for you But none the less he appreciates your wonderful recipes I cook for him.
Susan On Tuesday, March 31 at 12:25 am
I think I love that!
Ma'ele On Tuesday, March 31 at 12:43 am
yuuummmmmm… this is my FAV Johnny Carino's dish, EVA! Your version looks SO yumlicious!!!. For a little JC flare, I'd like to add a little bacon (better yet, prisciutto). Maybe not so italiano, but definately yum for my tum.
brook On Tuesday, March 31 at 12:46 am
I used a myer lemon, and 1/2 cube chicken bouillion. Added a bit more water to make an actual broth, forgot the cheese (DH got that "spaghett" stuff, ew.) and salt. But we still loved it! In fact, DH said it was better than his favorite restraunt and even put the food away for me! (now if only he'd do the dishes!!). He couldn't get seconds because he piled it so high on his plate! Thank you so much for this recipe!
Sues2u2 On Tuesday, March 31 at 12:55 am
Dag-nabit! I just joined Weight Watchers & I really need it. Oh, Ree. This is truly one of my most beloved weaknesses! (@ this point assume that much wailing & gnashing of teeth are happening!)
Gwen On Tuesday, March 31 at 1:11 am
I made this recipe AND your chocolate sheet cake for dinner and dessert tonight. My children and my new boyfriend all loved it! I heard an "awesome" and an "amazing" and a "this is better than any restaurant".
Look Younger On Tuesday, March 31 at 1:27 am
looking at the pictures made me hungry. terrific!
Aldra On Tuesday, March 31 at 1:49 am
What is it about butter and heavy cream? Nectar of the gods, I tell ya.
Pam On Tuesday, March 31 at 3:14 am
OMMMGGG that looks heavenly! I must make this ASAP!
Susi On Tuesday, March 31 at 3:20 am
This chicken scallopini looks so good that I am now craving it and I'm not even pregnant. You are an awesome cook, your teaching method is flawless and somehow you are able to do what many restaurants with big advertising budgets can't do; take photos of your meals that make a person drool. Really has anyone noticed how most photos of food don't look so appetizing. Thanks Rhee for somehow finding the time to share so much goodness and joy with your gazillions of readers.
samarahuel On Tuesday, March 31 at 4:07 am
I'm glad you mentioned that your husband doesn't do mushrooms, because neither does mine. But he doesn't do them to the point that he would probably not eat this if he had to pick around the mushrooms, or even if the mushrooms touched it. If I even made a meal with mushrooms as a completely separate component, he'd be skeptical of the whole thing, I think. How do you manage to slather mushroom sauce all over that plate and get MM to eat it?
Samara On Tuesday, March 31 at 6:48 am
I'm so glad you love mushrooms. I am a mushroom lover. My husband has learned to tolerate them. And one child will not eat them at all. But he has to pick them out himself. And give them to me. Or else! Although….he has eaten an elephant puff ball (we didn't tell him it was a fungus) and loved it! Have you? They are delicious! Slice 'em and fry 'em!
Stacy On Tuesday, March 31 at 7:29 am
I am sooo making this for dinner tonight! My group doesn't like mushrooms. Maybe I can substitute with artichoke hearts?
Marci On Tuesday, March 31 at 7:50 am
Oh, man, if I lived alone, I'd be making this for dinner tonight. But I don't live alone, I live with my husband, who doesn't like mushrooms or cheese or capers and only tolerates chicken. (Which is probably why he's had a couple of strokes.) Anyway, I found a scallopine recipe that I made last Friday, and it wasn't anything like this. It was more like piccata, which is a good thing, but I don't need two recipes with different names that taste alike! I'm saving this one for when my boys are around. We'll gang up on DH, hit him with a coupla noodles, and have ourselves a yummy meal!!!!
Jane George On Tuesday, March 31 at 7:56 am
Off to the market for mushrooms!
Anna Blessing! On Tuesday, March 31 at 8:16 am
Oh, my that looks SO GOOD!! My family would love that!!
Limor On Tuesday, March 31 at 8:24 am
This is my favorite pasta dish. I can't resist anything with capers AND mushrooms AND lemon. I would have to throw in some artichoke hearts as well, and maybe some crumbled bacon.
Kari On Tuesday, March 31 at 8:45 am
That looks GREAT!! I would have to leave the parsley out…I'm highly allergic…but other than that…I will be making this Saturday!!
Tanis On Tuesday, March 31 at 8:50 am
Where is that plate from??? Love it
Eileen On Tuesday, March 31 at 8:57 am
Back to the classic PW twist on a once too-complicated-to-think-about-making dish… LOVE IT! You make everything much more simple and straight-forward with your photos and commentary, thank you!
Darlene On Tuesday, March 31 at 9:20 am
I remember the first time I had this…it was like falling in love for the first time, completely wonderful and unexpected all at once!
Tanya On Tuesday, March 31 at 9:45 am
Get thou behind me Pioneer Woman! You and your darn good recipes are making my figure spread from here to Atlanta….and I live in Missouri…it's not pretty!
Lindsay On Tuesday, March 31 at 9:52 am
I made this last night and it was delicious! Not usually a huge fan of capers, but NOW I AM! They're awesome in this dish! My only concern was that when I added the half-n-half after the wine and lemon juice had been cooking for awhile, the sauce seemed a little grainy. Like the cream didn't completely blend in. Is this a typical result of adding a milk product to a sauce after an acid product?? But once it was mixed in with the pasta and chicken, it was totally fine. Thanks for the great recipe, Ree!
Julie On Tuesday, March 31 at 9:54 am
Yum, Yum, Yum!! Made this last night. Had no sherry, ran out of my ever-lasting Sams Club supply of chicken broth, too. I made some chicken consume from a Knorrs cube. Ouch, no more linguine – I had to use spaghetti. Drats! ran out of lemons two days ago. I did have chicken, mushrooms, and cream. But it still turned out so wonderful that my kids and the hubby gave me big props!
Did you know that Nasturtium tastes like capers? I didn't have those either, and Nasturtium wont bloom till end of June in Michigan.
Yikes, it's time to go shopping! Thanks for the great dinner ideas!!! You are a wonderful help!
JFS in IL On Tuesday, March 31 at 9:54 am
That looks sooooo gooood! Of course, here only I would eat it – everyone else would want tomato sauce or pesto on the pasta, and the chicken just fried. No sauce, no mushrooms – no fun!
May I come live with you?
Keri (Auburn Gal Always) On Tuesday, March 31 at 9:55 am
I just realized that MM is my long-lost twin.
Hypoglycemia and mushroom-aversion for two!
You're just as lucky as The Mighty Hunter to have such a wonderful spouse with such amazing qualities as we have!
I might try this like a previous commenter said with zucchini instead.
mmmmmm zucchini
Gina On Tuesday, March 31 at 10:08 am
we made this last night. Yum!
ReadMoreMom On Tuesday, March 31 at 10:30 am
Looks wonderful! Have you seen the latest good news about mushrooms and breast cancer risk reduction?
Just teach yourself to like green tea for added benefit.
ReadMoreMom On Tuesday, March 31 at 10:33 am
What are capers anyway? My in-laws like them, but it would take serious effort on my part to like them. You hit the nail on the head when you called them "mysterious."
Sue On Tuesday, March 31 at 11:13 am
My hubby doesn't do mushrooms either. What's wrong with these men? They do NOT know what they're missing. More for us right?
Another great recipe Ree.
Rico On Tuesday, March 31 at 11:21 am
that is very much some some sort of food I like to make, really nice very tasty yet simple …and I like the illustrative photos, step by step…
Ah talking about photos I now offer a free service to manipulate/restore photos @ http://get-back-photo.blogspot.com if you need or know someone who needs my service just visit.
CakeSpy On Tuesday, March 31 at 11:55 am
OMG! You had me at the mushrooms. How delicious is this, perfect for these early days of spring when you still need something warm and comforting.
Erica On Tuesday, March 31 at 11:57 am
I LOL'ed at the 'breasteses' – reminds me of the boys in junior high
Alisa On Tuesday, March 31 at 11:59 am
I sooo cant wait to make this!! Its looks like total bliss on a plate
Thank you for sharing!
Karen On Tuesday, March 31 at 12:10 pm
I wonder if there should be any modifications for a non-stick pan? That's all I have right now.
Marilyn On Tuesday, March 31 at 12:18 pm
I made your BBQ Meatballs and mashed potatoes last night. I had a few variations like dried mint in the meat mixture (I always do that) and crushed crackers instead of oatmeal (didn't have oatmeal) but they were delish. I also loved the potatoes. I had left overs for lunch today, they were great reheated too.
Lindis On Tuesday, March 31 at 12:19 pm
you forgot the mushrooms on the cast of characters… this looks delicious
Katie B On Tuesday, March 31 at 1:01 pm
That House Wine is my current favorite to buy, both white and red. Something about that label….
Natalie E On Tuesday, March 31 at 1:28 pm
I picked my husband up after work yesterday and immediately took him to the grocery store to buy a few missing ingredients and then made this last night. We two-thirdsed (is that a word?) it, figuring that would give the two of us some leftovers…but alas, it didn't survive the night. My husband wonders if your mission in life is to fatten up America. He also thinks your cinnamon rolls are divine. Thank you PW.
StuffCooksWant On Tuesday, March 31 at 1:29 pm
Fried meat twice in one day? Honestly, you accomplish more in one day than I do in a month…all covered in poo.
Cynthia On Tuesday, March 31 at 1:30 pm
nita scot On Tuesday, March 31 at 1:48 pm
As always..looks delicious. I'll be adding this to the "to do" list
Jenni in KS On Tuesday, March 31 at 1:55 pm
This is one of my all-time favorite meals! I've been trying to perfect a Macaroni Grill copycat recipe I found somewhere. It's almost right but not quite. I can't wait to try your recipe!
Kate On Tuesday, March 31 at 2:06 pm
Looks great, Ree! I'm thankful you didn't do the whole post in an Italian accent!
Deseree On Tuesday, March 31 at 2:09 pm
Ree- This sounds absolutely delicious. My mouth was watering just looking at all of the mushrooms, I just love mushrooms in a creamy sauce..mmmm….
~Mad On Tuesday, March 31 at 2:42 pm
Details on the "House Wine", please. Don't tell anyone (except everyone who reads your comments), but – I love to choose my wines by the labels! well, mostly…
~Mad(elyn) in Alabama
Amanda On Tuesday, March 31 at 2:51 pm
Water shot out of my nose when I read "breasteses." Thought my husband was the only person to use that word!
Jordan On Tuesday, March 31 at 3:28 pm
I had all ingredients last night for this. Wonderful and a great recipe for company. Thanks Ree. Tonight I am making a stuffed pork chop with spinach and feta. Next night I need to consider a diet.
Gail On Tuesday, March 31 at 3:35 pm
I adore that you said "breasteses."
Mary S On Tuesday, March 31 at 4:15 pm
You know , I make this same recipe..but I over complicate it, and I like your version better. I saute the mushrooms first, then put them aside…then add them later…well, it's just inefficient the way I've been doing it…so I'm going your way. Sometimes I do this dish with fresh rosemary from my garden…just to change it up a bit. Thank you for making a familiar dish more user friendly !
Amílcar Tavares On Tuesday, March 31 at 4:33 pm
I'd just made it. One word: OWESOME!!
Thank you for the tip!!
Anonymous On Tuesday, March 31 at 5:13 pm
OH, I LOVE capers too. You MUST do capers with this; it's just not the same without it.
I made this a couple of weeks ago and cried when I discovered that I had no capers…waaaaahh!!!!!
But I don't do mushrooms in mine; hubby doesn't "do" the 'shrooms either, so I put in artichoke hearts. I'm pretty impressed with myself that I've gotten hubby to like those…it was a long tough battle, but I won.
By George, I won.
Laura Stultz On Tuesday, March 31 at 6:02 pm
Okay I just made this and it is too yummy for words. I did not serve it with pasta though, I made garlic mashed potatos! Let me tell you this was delish!
mosheep/Denise On Tuesday, March 31 at 6:16 pm
We had this for dinner tonight.
It was so delicious and so easy to make.
A definite keeper.
Jane George On Tuesday, March 31 at 6:17 pm
Well, I went and purchased the mushrooms and whole cream as noted before. Made this for dinner and it was a hit!!! Mr." I don't like white sauces", declared it delicious, mushrooms were wonderful the man said!!! We were both really pleased and ate a little too much, so much for getting lunch out of it for tomorrow. Thanks another winner.
Andrea On Tuesday, March 31 at 7:28 pm
Loved the 'breasteses' comment – we say that too!
I made this tonight with a few modifications, and it was amazing! I had to use turkey breasts and no dairy (my 9 month old nursling has a dairy allergy. I don't think he can be mine, but he's so darn cute I'm gonna keep him!). The best part was that this got my 4 year old to actually try mushrooms and she likes them. Unfortunately she decided she only liked them raw, so wouldn't eat the sauce, but the noodles, turkey, and 'juice' were good enough for her. Definitely a keeper!