Chicken with Wild Mushrooms

The day after Christmas, my husband was flipping through the January 2012 issue of Bon Appetit with a friend of ours. I heard them ranting and raving and entered the room to hear them saying, "You start from the back, I'll start from the front, and we'll meet in the middle for a duck dinner!" They were pretty excited about it. After I flipped through it, I agreed- there were too many delish-sounding recipes to NOT cook through the entire magazine. Here is the first in a line of blog posts! I'll be sure to include all of the recipes.

http://www.bonappetit.com/recipes/2012/01/sauteed-chicken-with-wild-mushrooms

Doesn't look that impressive. I was in a hurry! My son told me he was "hungy" and was being very persistent about eating.

 Admittedly, I am not a chef. Not even close. This dish needed something...

I omitted the porcini powder (didn't have it in the house, although the recipe says that if you have dried porcinis, then you can grind them in your spice mill to make the powder) and I used truffle oil instead of truffle butter. I also probably should have let the mushrooms brown a bit more to give them more flavor (don't crowd the mushrooms!). My husband added a splash of lemon juice to add acidity and cut through the fattiness of the beans, and that helped a lot. It also needs more sauce and next time I will flavor the orzo, possibly with rosemary. Or just have Mike make it:)