Chicken.

Roasted chicken breasts with mushroom sauce, with a salad a la Mark that contained mixed greens, pear, dates, pecans, and for the dressing just a drizzle of oil and a squeeze of orange juice.

Roasted Chicken Breasts

• 2 bone-in chicken breasts
• Olive oil, salt, pepper

1. Heat the oven to 450
2. Pat your chicken breasts dry, then rub on olive oil and a generous amount of salt and pepper
3. Heat a skillet on high heat for a few minutes
4. Add your chicken breast-side down to the dry skillet
5. Let it sizzle for about 3 or 4 minutes, and then flip them over and transfer your skillet to the oven (um...unless it's not oven-safe; then put it in a pyrex or something)
6. Cook the chicken until it reaches an internal temp of 165-170
7. Mine took about 20 minutes, but depending on how big the pieces are, you might check them at 15
8. Let them rest for about 5 minutes before digging in

Mushroom Sauce

• Mushrooms, sliced (I had about a 1/2lb)
• Salt and Pepper
• Butter
• Flour
• Chicken Stock, White Wine, or if you cook them in the chicken skillet, you can get away with plain ol' water
• I also highly recommend garlic, but I was out, so skipped it last night

1. As soon as you take the finished chicken out of the skillet to rest, add your sliced mushrooms to begin to sauté in the same pan
2. If you need more fat in the pan, just add a little butter or olive oil
3. Once the mushrooms are as tender as you'd like them, scootch them over to one side of the pan
4. Melt a couple of Tablespoons of butter on the empty side of the pan, then whisk in a spoonful of flour
5. As soon as you have a paste, whisk in your liquid - wine/stock, etc. (I added about a cup)
6. Once it's smooth, stir in the mushrooms and allow it to slightly thicken
7. Pour it over your chicken breasts and eat