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Chicken with Mushroom Cream Sauce, Sprouts & Parsnips

Thanks to the fine people over at Dell Canada for the (relatively) free meal tonight. Part of their marketing since COVID has been to do various “join in at home!” type things and this time around it’s a cooking class. They send you everything you need (well, almost in my case) and you follow along with some semi-famous chef. I’m sure there’s a lot of product placement and hyping of their latest technologies along the way, but I really don’t know.

The problem is, this thing is tomorrow night and I’ve got other more pressing commitments. So, I decided to make it tonight. The thing is, the recipe card they sent was horrific. It didn’t list amounts, and the method was horribly basic. I improvised a tad. Here’s what I came up with.

It’s an easy dish that anyone should be able to make with relatively little equipment, although I’ll suggest a cast iron skillet will be massive help over your usual frying pan. Seriously. Go get a cast iron skillet. If you take care of it (hell, even if you don’t), it’ll last forever. Or, better yet – see if your grandparents will leave you theirs in the will. It’s the second best gift a person can get from Grandma besides a lot of love & encouragement in the form of rock candy.

I’d already eaten tonight and figured I’d prep this for my lunch and dinner tomorrow, but seeing as I usually don’t have a ton of time (nor motivation) around 1 in the afternoon while working, I got to work tonight.

Obligatory “Work” Picture

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