In the Kitchen with Andrea VDV

Hi Guys!  Andrea VDV here, or as some call me, gourmet chef Andrea ;)  Just kidding, I am far...FAR, from being a gourmet chef.  I just really love food. Cooking it, smelling it, eating it, and taking pictures of it!

Cooking has become a hobby and passion of mine over the last 10 years or so.  A time I take for myself (which is rare having a business and toddler at home).  It has become my time to meditate, get creative, and put something together other than cute outfits!  

Being an Instagram addict, I naturally post pics of my meals, usually via Insta story.... I get SO many DM's asking for the recipes, so I thought I'd start sharing here!  The only problem, is that I don't use recipes (how annoying is it to hear that?).... So I will do my best to guide you through this very simple, somewhat healthy, and very tasty dish!  

Tonight, we are making Balsamic Mushroom Chicken with Wild Rice and Crunchy Asparagus.

The over-achiever in me really loves challenging myself to perfect one of the most important parts of cooking a meal...timing.  Timing is so key!  So let's start it off, step by step...

1.  Get your rice going.  Usually I'll just do regular brown rice, but last night opted for one of those easy Wild Rice with seasoning boxes.  Just follow the directions, and 32 minutes later, it's perfect!

2.  Heat a grill pan on medium heat, swirl a little olive oil in.  Season your chicken breasts with salt and pepper and throw them on for 2-3 minutes each side.

3.  While the chicken gets some nice grill marks going, chop up 2 cloves of garlic and about 20 or so sprigs of thyme.

4.  Remove the chicken from the pan.  Add a half teaspoon or so of ghee (clarified butter), or just plain butter, add 2 packages of pre-cut mushrooms, the garlic, and juice from 1/2 of a lemon.   Throw in a little more s+p, red chili flakes and the thyme.  Let it cook maybe 3 minutes, until the garlic glistens.

5.  Add 2 cups or so of chicken broth to the pan and about 2 tablespoons of balsamic vinegar.  Put the chicken breasts back in the pan and let it cook in the liquid for about 10-12 minutes.

6.  While the chicken finishes cooking in the broth, throw some thick and yummy asparagus in a pan with a little olive oil or coconut/avocado oil, whatever you fancy. Season with a little salt+pepper, and let cook about 6 minutes if you like it crunchy-ish (technical term).

7.  By this point, it's been 32 minutes.  Fluff your rice, top it with the asparagus, then the chicken, some of the broth, and a little shaved parmesan and Italian parsley, which is mostly for looks.

8.  EAT and ENJOY :)

Hope you like it!

-xx-

andrea vdv

Shopping list:

- Rice or quinoa of some sort

- 2 chicken breasts (Mary's Organic Chicken breast or an alternative Free Range, organic chicken)

- Organic chicken broth

- Good balsamic vineger

- 2 packages of pre-cut mushrooms

- Garlic

- Thyme

- Lemon

- Asparagus

- Fresh shaved parmesan and Italian parmesan (for garnish)