Recipes by Rich Bizer

1 ½ lbs skinless chicken breast cut into tender size 8oz mushrooms sliced

1 large onion sliced 3 garlic cloves minced 2 Tbl Dijon mustard 8oz heavy cream

4 oz milk 2 Tbl oil 2 Tbl butter Salt and Blk Pepper to taste ½ cup chicken broth or water

Wild rice – follow direction on package . Most take 45 minute to finish

Heat large skillet on med high heat . Add 1 Tbl spoon oil and 1 Tbl butter to melt . Sauté chicken until just done . S & P lightly while sautéing chicken . Remove cooked chicken from skillet .

Add remaining oil and butter to skillet and sauté onions and mushrooms . Add garlic 2 to 3 minutes later . While sauteing vegetables add chicken broth or water a little at a time to deglaze pan . This also will help render vegetables . Continue sauteing for another 3 to 4 minutes .

Add heavy cream , milk , and Dijon mustard . Reduce heat to medium . Once incorporated return sautéed chicken to pan . Salt and black pepper to taste . Simmer for 4 to 5 minute to thicken sauce .

Preheat oven 350 degrees . Grease 8x8 pan . Microwave chocolate chips and butter for 30 seconds , remove and stir . Return to microwave for 10 second intervals until smooth . Do not overheat or the chocolate will scorch .

Mix eggs , vanilla , sugar in separate bowl using an electric mixer on low or spatula . Add chocolate mixture into egg mixture and mix until well combined .

Add flour , baking soda , salt , and cocoa together and shift 3 times before adding to chocolate mixture . Mix well until combined on low speed or by hand .

Pour batter into prepared pan and bake 30 minutes , until edges are crisp , and center is completely flat with a crackly surface . Cool completely and cut into 9 pieces . Store in airtight container . Note : for cake like brownies add extra egg . For chewy brownies add extra

½ cup sugar and extra 4 Tbl of butter . This is a basic brownie recipe that you can make many other deserts with .

February 2023 SEKY - Life in Southeast Kentucky • 33