Kielbasa and Vegetables 2

olive oil

1 onion

 2 carrots

 1 red bell pepper

 8 oz Brussels sprouts

 4 oz kale

8 oz mushrooms
14 oz kielbasa
1/2 t salt

(The rest of the pictures got lost on the information superhighway.)

Chicken Washington

So yesterday, my husband told me about a dish that his college cafeteria made that he remembered with fondness, and they called "Chicken Washington."  He said that he had searched for it before, but the recipes that he found with that name were not what he remembered.
Since I had everything that I needed to make it, I tried today.
I used too much butter.  1/3 cup, or even 1/4 would probably have been enough.  And next time I will cut the chicken breasts into flatter pieces... and add onion.

BUT... here's what I did this time.

Measure out 1 1/2 cups milk in a pint measuring cup.
Add a package of dried shitake mushrooms.  (It's only 1 oz, but quite a few, since they are dry.)
Put a glass custard cup on top, so the mushrooms are at least mostly submerged, and warm the whole thing in the microwave for a couple of minutes, then let them soak.
Meanwhile, clean and slice about 1/2 a lb. of crimini mushrooms.
Squeeze the excess milk out of the shitake mushrooms, and dice them up as small as you can.  Return the shitake pieces to the milk, and add enough more milk to make 2 cups.
Mince up 3 cloves of garlic, and set aside.
Preheat the oven to about 375F.
Melt 1/2 cup (one stick) of butter in a frying pan big enough for the chicken pieces.
Brown 2 boneless, skinless chicken breasts in the butter, season them with salt and pepper, and transfer them to a baking dish. (I greased the baking dish with the butter wrapper, first.)
Saute the garlic in the butter.
Add 1/4 cup flour, stirring to break up lumps and keep it from burning, until it is thickening, and bubbling.
Add the milk and shitaki pieces, stirring until it forms a thick sauce.
Pour the sauce over the chicken in the baking dish.
Put the sliced mushrooms on top of the sauce.
Cover the whole thing with shredded medium cheddar cheese.
Bake for 40 minutes, or until the internal temperature is at least 160F, or up to 180F (check after 30 minutes--these chicken breasts are huge, and take a long time to get done).