Italian-Style Grilled Steak and Roasted Red Pepper & Cannellini Bean Dip

Matt and I live in a big old condo building that doesn't allow grills so we have to bum off of our friends for a good grill. Last Saturday our friend's, Jen and Zach, allowed us to invite ourselves over so I could try one of my many grilling recipes. We brought the Italian-Style Grilled Steak, Roasted Red Pepper & Cannellini Bean Dip, whole wheat spaghetti, and a salad. Our hosts were kind enough to supply two types of cheese to go with my dip as an appetizer, and delicious homemade chocolate chip cookies and gelato for dessert! Oh yea, and lots of yummy wine!

First our appetizers!


While the girls were finishing the final touches on dinner the boys set up our table. They did such a good job!


A close up of the salad which my awesome husband actually made! He saved me with this assist! I was running late before we left for Zach & Jen's and still had to take a shower and make the salad. Matt offered to take over and he did such a great job! (How's that for props honey?!) The lettuce had spinach, romaine, tomatoes, mushrooms, blue cheese, olives, hot peppers and was dressed lightly with balsamic vinegar and olive oil. Perfect! I have a sous chef!


A close up of the steak over whole wheat spaghetti and drizzled with olive oil


The girls taking a break from eating to get a couple of awful photo shots.


Jen's delicious cookies!


Dessert assembled, cookies, gelato, and wine!


After too many bottles of wine and a delicious meal we were officially stuffed to the gills and ready for bed! Matt and I decided to walk home to try to walk off some of our full bellies! On our way home we walked past the Wang Theatre where Chelsea Handler had just finished her last show! I LOVE CHELSEA! So Matt was kind enough to walk down the street, out of our way, to see if we could catch a glimpse of her. We waited 5 minutes by a crowd surrounding a Cadillac Escalade and sure enough out came Chelsea and her friend Heather MacDonald!!! I made Matt take pictures!



Saturday was a great night!!!

By the way, we all decided that both recipes were keepers.

Roasted Red Pepper & Cannellini Bean Dip, courtesy of Cooking Light, January 2007

Ingredients

1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
1 (16-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
1 large garlic clove
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.

Makes 2 cups which is probably enough for a party of 8-10, too much for 4!


Italian-Style Grilled Steak, courtesy of Cooking Light, June 2007

Ingredients

1 (1-pound) beef rib-eye steak, trimmed
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 cups hot cooked spaghetti (about 4 ounces uncooked pasta)
4 teaspoons extravirgin olive oil

Cut beef across grain into 1/4-inch-thick slices. Combine beef, rosemary, thyme, lemon juice, and garlic in a large zip-top plastic bag; seal. Marinate beef in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove beef from bag, discarding marinade. Sprinkle beef with salt and pepper. Place beef on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Serve with pasta. Drizzle oil over beef and pasta.

Serves 4 *1 pound may not sound like a lot of meat for 4 people. I asked the butcher if it was enough and he suggested 2 pounds for 4. I think 1 - 1.5 pounds is enough. I ended up buying 1.75 pounds which fed us all but it was a lot of meat when it was cut into thin strips! I think the only reason we ate it all was because it was there and we could.*

On the road again...

Last Tuesday I flew down to New Jersey for work. On most of my business trips to NJ I try to visit as much of my family as I can! I used to live in NJ for all of elementary school and most of my extended family still lives down there. So while I hate to travel there for work I love it at the same time! Once I arrived in Newark (very late, thanks to a delay) I picked up my rental car and drove out west towards the Delaware Water Gap. I was getting together with my grandmother (I call her Graya), my grandfather (aka Poppy), my Aunt Lenore, cousin/god-daughter Courtney, my Great Aunt Barb, and my Great Uncle Tom for dinner at a restaurant called The Forge. Phew... that's a lot of family!

Here's a cute picture of my god-daughter. She wanted to take a photo of me while I took one of her. She's so adorable!


I started with a salad with balsamic.


Then we all shared some calamari


For dinner my aunt and I shared two entrees that we couldn't decide between. Sometimes you can't just pick one!

The first entree was risotto with lobster and asparagus


The second was spaghetti with crab, shrimp, and spinach in a garlic, olive oil sauce


They were both very good but HUGE! My aunt ended up bringing home more than half of each entree! I'm sure they made delicious leftovers!

That night I stayed at my Graya's house along with my Aunt Barb and Uncle Tom who were visiting from Maine. Graya had made lemon bars for Easter. I don't get to indulge in my grandmother's delicious goodies all too often so I HAD to have one!


Then for a little night cap my grandmother opened a bottle of Cherry Heering, a cherry brandy, that was at least 30 years old. I had to take a picture, or two, of the old bottle.



The next morning I woke up to Graya already cooking bacon. She is great in the kitchen! My love of food started with the family traditions that she and my great-grandmother (aka Babci [pronounced Bopchee], Polish for grandmother) used to make. I had a fabulous breakfast! Two eggs over easy, two slices of bacon, and two slices of my favorite rye toast that you can only get in NJ! I've talked about this delicious rye toast before, here! Of course I forgot to take a picture! I was busy eating before I had to run out of the house to make it to work by 9AM.

At lunch I ran out to a local bagel deli, Kettleman's Bagels, for a turkey sandwich on an everything bagel with chive spread (or as my Jersey mother calls it chive SHMEAR)! This is my favorite sandwich of all time! Again, it's only a sandwich that I would get in NJ or NY because it's the only time I can get a really good bagel! Anyway, Wednesday was beautiful so I sat outside in the sun while I ate lunch!


After work I stopped at Smoothie King for a Skinny Peach Slice Plus smoothie (peaches, papaya, strawberries, soy protein, carbohydrate mix, nonfat milk, and honey). A "skinny" meant that they left out the turbinado which is a sweetener which saved me 100 calories! The smoothie was really good! I wish there was a Smoothie King in Boston! There were so many options I wanted to try them all.



Once I had my smoothie I steered my rented Toyota Corolla to the Jersey Shore. I don't mean the TV show but if you've seen the MTV show you know that it took place in Seaside Heights. Growing up I used to spend every weekend in the summer at my grandparent's house in Seaside Park which is a couple blocks away from the Seaside Heights boardwalk. It really is beautiful and I swear my experiences are SO different than the show! Going over the bridge from Toms River to Seaside I always roll down the window and inhale the salty air. This trip was no exception! I went over the bridge, memories flooding, and picked up my grandmother to take her to dinner! We headed back over the bridge to Toms River to go to Rivoli's. The place needs a remodel but other than that it was great! We started with a salad for the table that was lightly dressed with olive oil and vinegar.


Along with the salad we got a delicious, warm crusty bread. I love warm crusty bread!!!


For my entree I got the pistachio encrusted tilapia in a garlic sauce over mashed sweet potatoes and veggies. I also didn't realize that the garlic sauce was going to be a cream sauce. I was slightly disappointed about the cream but it was still delicious just HUGE! Again, my grandmother had more than half of both of our entrees to bring home for leftovers.


When we got back to her home the sun was setting over the bay. Seaside is on a peninsula. My grandmother lives on the bay side which is literally a 2 block walk west of the beach on the ocean side. It's such a great place to visit. The best part about my grandmother being on the bay side is that the sun sets over the water. Wednesday the sunset was beautiful!




While we watched the sunset my grandmother and I had little sundaes, another little tradition! We both had vanilla ice cream with a little caramel sauce on top! Yum!


After dessert it was time to head back to my hotel. I had another early morning of work. I said my good byes and rolled down the windows for my final trip across the bridge.

After a good nights sleep it was time for the hotel's breakfast buffet. I had a little of everything I love for breakfast foods.

Fruit, yogurt, and granola


Oatmeal with a little brown sugar and raisins


One scrambled egg and one slice of bacon


Now that I was fully fueled for my morning I headed to work. Before I had to leave for my flight I grabbed a quick catered lunch at the office. This is the spread that I got to pick from. I ended up getting a turkey and pepper jack cheese sandwich with a bottle of water. I passed on cookies and chips because I was still a little full from breakfast!


When I got home Thursday night Matt and I went to Scollay Square for a quick dinner. I had a grilled pear salad and then we split the buffalo chicken mac and cheese with a Blue Moon to wash it all down. Matt tried to take a photo on his iPhone but it was too dark in the restaurant.

Then Friday night, after a full day of work and a mini side "work" trip to the Natick Collection and The Met Bar & Grill, we went to our company's beer hour for a beer. After my one beer we headed to Shabu-Zen for a Japanese hot pot dinner with our friends. Of course I forgot to take pictures. However you can see some photos from the last time we were all there, here! For dessert my friend and I grabbed ice cream at Cold Stone Creamery before going in to the theatre to see "Hot Tub Time Machine"! It's a great movie, I definitely recommend it!

Last week was a great week! I hope you all had as much fun as I did!

Chicken Baked with Tomatoes and Sweet Potatoes

I'm officially a week behind again! It's crazy how busy life can get! I'm back to writing though so expect a couple of posts from me over the next day or two!

Let's go back to last Monday...

After work I decided to make what used to be a weekly staple in my house, Chicken Baked with Tomatoes and Sweet Potatoes. This recipe is part of the reason why I started my recipe project. It was just as delicious as Matt and I remembered it to be. Last Monday I learned it doesn't matter how many times you make the same recipe you can still forget steps in the instructions. The recipe calls for the feta cheese to be added for the last 3-4 minutes. I, however, was distracted by the "ease" of the recipe and put the feta in from the very beginning. Even with my hiccup it still tasted great. The cheese finally melted how I always wanted it to!

To accompany dinner I toasted a slice of whole wheat bread, rubbed it with a clove of garlic, buttered it with my yogurt spread and then sprinkled Jane's Crazy Mixed Up Salt over the top. Easy, tasty garlic bread!

Matt and I both love this recipe so it's a keeper. It's our version of comfort food.


Chicken Baked with Tomatoes and Sweet Potatoes

Ingredients

1 T lemon juice
1 t oregano
1/2 t pepper
1/4 t salt
1.25 lbs unpeeled sweet potatoes, cut into 3/4" chunks
1 lb plum tomatoes, cut into 1/2" chunks
8 skinless bone in chicken thighs (total 1.5 lbs) *I always use chunks of chicken breasts*
2 oz. crumbled feta
nonstick cooking spray
2 T water

Preheat oven to 400 degrees. Spray 9 x 13 baking dish with nonstick cooking spray. In a small bowl mix lemon juice, salt, pepper, oregano, and 2 T water. Arrange sweet potatoes and tomatoes in baking dish. Drizzle with half of the lemon mixture. Place chicken on top of veggies and drizzle with the remaining lemon mixture. Cover with foil and bake for 45 minutes. Occasionally spoon juices over the chicken and vegetables. Uncover and bake for 15-20 minutes. Crumble feta over the top and bake for 3-4 minutes longer to melt the cheese.

*When I use chicken breast chunks I cook the chicken covered for 30 minutes, then sprinkle the cheese, uncover, and cook for 10 minutes.*

Easter Sunday

This year when Matt and I were figuring out our plans for Easter we discussed how if we lived in a bigger home (anything larger than 450 sq ft) we would be having family to our house for dinner. So I decided that even though we didn't live in a large home I would still cook our holiday meal. Instead of having Easter dinner in our little condo we brought dinner to my in-laws in Maine. The menu that Matt and I put together:

Appetizer:
Roasted Red Pepper Spread (recipe from my dear friend Lauren) with crackers and carrots

Entree:
Orange Baked Ham courtesy of the Barefoot Contessa, Food Network

Sides:
Roasted Asparagus with Balsamic Browned Butter courtesy of Cooking Light, September 2001
Herbed Bread-Stuffed Tomatoes courtesy of Cooking Light, May 2007
Roasted Potatoes with olive oil, balsamic, herbs, and garlic (my own concoction)

Dessert:
Frozen Peanut Butter Pie courtesy of Cooking Light, August 2007

When we got to Maine on Saturday I immediately started prepping our dinner. I started with the frozen peanut butter pie because it had to be in the freezer overnight. Once the pie was in the freezer I started roasting my red pepper under the broiler for my spread. Roasting the red pepper actually took longer than I thought it would! Finally after about 25 minutes of broiling a side and turning, then wrapping in aluminum foil for 15 minutes the pepper was done. Once I had the red pepper cut into strips I finished making the dip and put it into the fridge. The timing was perfect. I finished my two dishes just in time for my mother-in-law's dinner before church.

Sunday morning after a delicious breakfast I immediately started making dinner. My sister was coming down around 3:00 for dinner. She was only going to be able to join us for two hours before she would have to rush to work so everything had to be timed perfectly to be done around 3:00. At noon I started by pre-heating the oven for my half of a ham. It was to be in the oven at 275 degrees for two hours and 15 minutes. When the ham was in the oven I started making the glaze for the ham (the ham only needed to be cooked with the glaze on it for an hour). The glaze smelled delicious! I couldn't wait to taste it on the ham!






Once I had the ham glazed and back in the oven for the last hour and 15 minutes I immediately prepped the potatoes. I cut about 8 red potatoes into chunks then drizzled them with olive oil and balsamic vinegar then sprinkled them with sea salt, pepper, fresh oregano, fresh thyme, and minced garlic cloves. I popped them in the lower oven at 400 degrees for 45 minutes. You can't even imagine how amazing it was to me to have a lower oven! I could cook two things at two different temperatures at the same time! WOW!

My go-to sea salt for the day


Once the potatoes were in the oven I got to trimming the asparagus. Did you know that if you bend an asparagus spear that the spear will snap right where it's supposed to so you don't end up with any of the tough ends?! It's so easy! After snapping off the ends of the spears I went through and trimmed off the asparagus "leaves" that are on the side of the stalks. Once they were trimmed and cleaned I put them on a baking sheet that had been sprayed with cooking spray and sprinkled them with sea salt and pepper.



Once the asparagus was done I moved on to my tomatoes. I cut the plum tomatoes in half and scooped out the insides. Then I prepared the stuffing mixture. I place the tomato halves on the baking sheet and sprinkled them with sea salt and pepper before stuffing.




When the ham came out I changed the main oven temperature to 400 degrees and then added the tomatoes and asparagus to the oven for 12 minutes. While the vegetables were in the oven and the ham was "resting" I made the balsamic browned butter for the asparagus. While I was finishing the dinner preparations, Matt set the table, got water glasses for everyone, opened a couple bottles of wine and set out the appetizer.


He was also my photographer throughout the day, making sure I got photos of everything. Finally he helped me plate dinner. We decided to do this in the kitchen so we all wouldn't be tempted for seconds. A serving of each part of dinner was on the dinner plate which was more than enough for all of us. The trick worked and everyone was full when their plate was clean and no one over-indulged.



After dinner we went on a family walk while our frozen pie sat in the fridge for 30 minutes. It was such a beautiful day! The town was coming to life! People were spending Easter on the beach. It was incredible!





When we got back from our walk we dove into dessert so my sister could have some before she had to leave. Dessert was delicious!





Everything turned out really good! The only thing I need to make sure to do different next year is that I remember to cover the ham so it doesn't get dry. I remembered with 45 minutes left in the oven so the ham ended up being a little dry. Oh well. Live and learn! All the recipes were definitely keepers! All delicious and definitely worthy of another meal!

Hope you all had a fantastic Easter if you celebrate and if you don't I hope you all enjoyed your Sunday!

Roasted Red Pepper Spread

Ingredients

1 large red pepper, roasted
1 8-oz package of less fat cream cheese
1 T fresh lemon juice
1 small garlic clove, pressed
salt and pepper to taste

To roast a red pepper:
Place a red pepper right on the oven rack under the broiler. Keep an eye on the pepper and turn when a side gets all blackened. When it's done cover with aluminum foil or put in a paper bag for 15 minutes. Scrape off the skin, remove the seeds and cut into strips.

For the spread:
Place red pepper in food processor & process until chopped. Add cream cheese, lemon juice, garlic, salt and pepper. Process until smooth. Serve with crackers. Makes 1.25 cups.

Orange Baked Ham

Ingredients

1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
6 garlic cloves
8 1/2 ounces orange marmalade
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice

Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Roasted Asparagus with Balsamic Browned Butter

Ingredients

40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400°.

Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.

Herbed Bread-Stuffed Tomatoes

Ingredients

6 ripe firm plum tomatoes (about 1 1/2 pounds), cut in half lengthwise
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
4 ounces whole wheat bread (about 2 slices), toasted and cut into 1/2-inch cubes
1 tablespoon minced fresh basil
1 1/2 tablespoons extra virgin olive oil
1 teaspoon minced fresh oregano
1/2 teaspoon minced fresh thyme
1 teaspoon minced garlic
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 375°.

Scoop pulp and seeds from tomato halves into a sieve over a bowl; press with a spoon. Reserve 1/4 cup liquid in bowl. Discard pulp mixture.

Place tomato halves, cut sides up, in an 11 x 7-inch baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Place bread in a bowl; drizzle with tomato liquid. Stir in remaining 1/4 teaspoon salt, basil, oil, oregano, thyme, and garlic. Fill tomato halves with bread stuffing, pressing gently. Sprinkle each with 1/2 teaspoon cheese. Bake at 375° for 12 minutes or until thoroughly heated.

Frozen Peanut Butter Pie

Ingredients

1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
7 tablespoons sugar, divided
2 large egg whites, lightly beaten
Cooking spray
1 1/4 cups fat-free milk
2/3 cup reduced-fat crunchy peanut butter
1/2 teaspoon vanilla
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 tablespoons finely chopped salted, dry-roasted peanuts
1/4 cup shaved milk chocolate (about 1 ounce)

Preheat oven to 350°.

Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.

Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.

Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

The Rest of the Week

Thursday night when Matt and I got home from work I was exhausted and it was late. Instead of starting to make dinner at 7:30 Matt saved the day by ordering Japanese from Zen. He got Chicken Katsu for himself and I got an Alaskan Maki Roll (salmon, avocado, and scallions). We got to eat before 8:00 and it was perfectly delicious! However, I was so tired that I forgot to take pictures.

Friday was a wonderful day! It was beautiful out and I finished the huge project that I've been working on for the last couple of months. To celebrate we had two of our friends over for dinner on our roof deck. We ordered two pizzas from Figs and I made a salad. Figs is my favorite place in the city to get pizza because their crust is thin and whole wheat! Always delicious!!! It was a great night! Again, I forgot to take pictures.

Saturday we came up to Ogunquit to visit Matt's parents for Easter weekend. Before we headed off to a wonderful Easter Vigil Mass at their church we enjoyed my mother-in-law's famous homemade spaghetti sauce. It's Matt's favorite dinner! Again, another perfect night but this time Matt remembered to grab my camera in time!


Then this morning, Easter Sunday, my mother-in-law made one of her famous breakfasts for us, orange croissant french toast. It was the perfect delight on this beautiful spring morning.


I've got to run. I'm making dinner for the family and I have to go put the vegetables into the oven. Wish me luck! This is the first holiday dinner I have ever made! Hope you're having a great day!

Happy Easter!

Roast Chicken with Wild-Mushroom Sauce and Banana Soft Serve

I was feeling motivated last night and made three pieces to my dinner. For our entree I made Roast Chicken with Wild-Mushroom Sauce (Martha Stewart Living, March 2007) then served it on a bed of garlic sauteed dandelion greens which was on top of quinoa. Dinner looked beautiful but it was such a taste bud disappointment! The chicken was not flavorful, dandelion greens taste like soap (I apologize if I offend anyone who likes them but we both thought they were gross!) and the quinoa was just boring. It did look pretty though. I felt so proud when I was done, before I put that first bite in my mouth. I was bummed because I bought all of these great ingredients for this dish and I felt like it was a waste. Wah-wah. Oh well! Moving on....


For dessert I was so excited to try banana soft serve sundaes which I got from the blog KathEatsRealFood. It sounded so easy! Put 2 - 2.5 bananas in a food processor and let it run for 5 minutes. This is great if you have one of those big food processors but I live in the city which means I only own a mini-food processor! However, I thought nothing of it until my bananas had been whirling around for almost 2 minutes when I saw smoke coming out of my food processor. Uh oh! I stopped the food processor and touched the base to make sure it wasn't just frost misting off the container. Nope! It was really hot! I quickly unplugged the mini-food processor and decided that 2 minutes was going to have to do. I'm also just hoping that my food processor is okay. I thought I should let it take a break before I tested it again. Anyway, after my dilemma I scooped out banana "soft serve" into two bowls and put a teaspoon of the Peanut Butter Co. Dark Chocolate Peanut Butter on top. Melted of course! The end result was delicious! Matt couldn't believe it was just frozen bananas! Maybe next time I'll try using my blender!?


Lauren's dinner review: Too bland for all that effort.
Matt's dinner review: It was okay but not worthy of a spot in the recipe box.
Final decision: Trash it.

Roast Chicken with Wild-Mushroom Sauce

Ingredients

4 boneless chicken breast halves with skin (about 11 ounces each) *I used skinless, boneless chicken breasts*
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion, thinly sliced
1 pound assorted mushrooms (such as shiitake, cremini, and white), stemmed and quartered
2 tablespoons sherry vinegar
1 tablespoon all-purpose flour
1 1/2 cups homemade or low-sodium store-bought chicken stock
2 tablespoons chopped fresh flat-leaf parsley, plus sprigs
1 tablespoon heavy cream

Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down; cook until golden brown, 4 to 5 minutes. Flip; transfer to oven. Roast until a meat thermometer registers 160 degrees, about 15 minutes. Transfer to a plate; cover.

Place the skillet over medium heat. Add onion; cook, stirring, 1 minute. Add mushrooms. Cover; cook, stirring occasionally, 3 minutes. Stir in vinegar. Add flour; cook, stirring, 1 minute. Stir in stock and chopped parsley; simmer, stirring, until thickened, about 5 minutes. Stir in cream; season with salt and pepper. Serve with chicken; garnish with parsley sprigs.

Serves 4