4 SERVINGS.

2.

pounds pounds boiling potatoes boiling potatoes

3.

tablespoons chopped or snipped tablespoons chopped or snipped chives chives, about 10

2.

tablespoons cold tablespoons cold butter butter, cut into pieces .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a couple of handfuls, chopped

Salt and and black pepper black pepper

A few shakes of hot sauce hot sauce, such as Tabasco .

cup cup EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

4.

boneless, skinless boneless, skinless chicken breasts chicken breasts

1.

teaspoon teaspoon dried thyme dried thyme, palmful

2.

teaspoons teaspoons paprika paprika, palmful .

pound pound chorizo chorizo sausage, cut into quarters lengthwise, then finely chopped sausage, cut into quarters lengthwise, then finely chopped .

pound pound button mushrooms button mushrooms, stemmed and thinly sliced

2.

portobello mushroom caps portobello mushroom caps, thinly sliced .

pound pound shiitake, oyster, or cremini mushrooms shiitake, oyster, or cremini mushrooms, or whichever funky mushrooms your store carries, stemmed and thinly sliced

1.

medium yellow medium yellow onion onion, chopped

4.

large large garlic cloves garlic cloves, chopped .

cup cup dry sherry dry sherry, a couple of glugs

1.

cup cup chicken stock chicken stock

Put the potatoes in a saucepot, cover them with water, and place the pot over high heat to bring them to a boil. Cook them for about 12 minutes, or until they are fork tender. Once cooked, drain the potatoes and return them to the pot, then place them over medium heat for about 1 minute to dry them out a bit. Turn the heat off and add the chives, butter, half of the parsley, salt, pepper, and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.

While the potatoes are cooking, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Season the chicken with salt, pepper, the thyme, and the paprika. Add the chicken to the skillet and cook it on each side for 5 to 6 minutes, or until it is cooked through. Remove the chicken from the skillet to a plate and cover it loosely with foil to keep it warm. Return the skillet to the cooktop over medium-high heat. Add the remaining 2 tablespoons of EVOO and the chorizo and cook, stirring it frequently, for about 2 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.

Turn the heat up to high and add the mushrooms to the skillet. Spread them out in an even layer and resist the temptation to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir, and continue to cook them for 2 minutes more, then add the onions, garlic, and reserved chorizo and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the sherry and cook for 1 minute more, then add the chicken stock and bring it up to a bubble. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.

To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spuds alongside.

TIDBITSherry is a great thing to have on hand in the wine rack. You can use it in Marsalas, dressings, soups, or any chicken dish. One of my favorite appetizers is mushrooms cooked in garlic, butter, and sherry.EXPRESS LANE SHOPPING LIST - [image]1 bunch fresh chives chives - [image]4 boneless, skinless chicken breasts chicken breasts, 6 ounces each - [image] pound chorizo chorizo - [image] pound button mushrooms button mushrooms - [image]2 portobello mushrooms portobello mushrooms - [image] pound shiitake, oyster, or cremini mushrooms shiitake, oyster, or cremini mushrooms, or whichever funky mushrooms your store carries And make sure you have the following On Hand: - Boiling potatoes - Butter - Flat-leaf parsley - Salt and black pepper - Hot sauce - EVOO - Dried thyme - Paprika - Onion - Garlic - Dry sherry - Chicken stock

Black Pepper and CorianderCrusted Tuna with Orange and FennelRoasted Potato Salad Here's a hipster menu for urbanites or just hep hicks from the sticks like me.

4 SERVINGS.

2.

pounds red or white pounds red or white boiling potatoes boiling potatoes, washed

8.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

1.

tablespoon tablespoon grill seasoning grill seasoning such as McCormick's Montreal Steak Seasoning, a palmful such as McCormick's Montreal Steak Seasoning, a palmful

1.

fennel bulb fennel bulb, fronds trimmed and chopped, the bulb quartered, core removed and discarded, quarters thinly sliced lengthwise .

small small red onion red onion, thinly sliced

10.

fresh fresh basil leaves basil leaves, chopped, about cup .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped