I used to work as a counselor at a treatment program for psychotic and bipolar patients. A very enjoyable part of that job was cooking dinner for everyone. That is, making a meal for 25 people (the staff ate too). My particular cohort of staff comprised some serious foodies. I learned much from cooking with the others. It was quite wonderful as we competed to plan the most delicious meals and cooperated on a team during the actual preparation. The patients were the judges! This is one of the dinners. I write this down so I remember to make it more often. The measurements given below are approximate – cook it to taste! We usually do one-dish meals, so this is enough for dinner for two and then lunch for two the next day.
1 lb. chicken breast, sliced into tenders
1 lb. portabella mushrooms, 1/2 inch slices
2 tsps. capers
2 tsps. fresh garlic, minced
1 Tbs. EVOO
1 Tbs. balsamic vinegar
1 tsp. soy sauce (or to taste)
pasta of your choice, for 2-4 people
In a large pan, heat EVOO and garlic for 30 seconds. Add chicken, turn up to high heat. Turn chicken when first side is browned and push them to the side and add mushrooms and capers. Lower heat to medium-high. Stir them around a few times, then add the soy and balsamic. Continue to cook until chicken and mushrooms are done, and sauce thickens. Serve over pasta.
