Hello everyone! It was a glorious long weekend, full of grilling and family once again. Naturally we celebrated grill-style.

The husband has been craving Mushroom Chicken. This is NOT gourmet. It is a slap it in the crock pot recipe. It is very tasty, but not grilled, and not not not gourmet. We were visiting Granny over the weekend, and I needed something nice to make. That and the husband’s craving culminated in my takeover of the kitchen and a lovely gourmet meal that everyone enjoyed.

Now let’s gourmet that up a notch! BAM!

METHOD

1. Dice the shallot and mushroom. Place them in a sauce pan with ½ tbsp. of butter, some salt and pepper to taste. Cook the shallots and onion on med-low until they are very aromatic, but not caramelizing. This takes about 5 to 7 minutes.
   
2. Create a roux by melting the other 1½ tbsp. of butter and adding flour a little at a time until you have a thick paste. Brown the roux in the sauce pan with the mushrooms and shallots for about a minute, add the garlic and the Cajun Creole Spice to taste.  Add the cream. You can use half and half, or a mix of cream and milk or for the truly decadent 18 to 35% cream if you like. Continue cooking the cream and mushroom mixture until it begins to thicken and starts to simmer, do not allow this to come to a rolling boil. You want a light simmer, and only until you are satisfied with the thickness of the sauce. If you are unhappy with the thickening of the sauce, you can make more roux and add it to the sauce.
   
3. Preheat the grill to high.
4. Pat the chicken breasts dry with paper towel and then season them with the Napoleon® Country Herb Spice. Pour over with a little bit of oil. This prevents the chicken from sticking to the grids. Cook the chicken for 4 to 5 minutes per side, or until you have fantastic grill lines and the juices run clear.
   
5. Serve the chicken over a bed of rice with seasonal vegetables and enjoy.
   

This meal was so much fun. Granny and the husband had a grand and gourmet meal. Granny had a blast helping me set up for the photos that we took. I really enjoyed showing her what I do, not just telling her all about it. Try gourmet-ing up your favourite go to meals. Tell me how it goes.

But here is the Crock Pot version. Fantastic if you have no time and little in the way of ingredients. You can also substitute pork chops for chicken in this recipe and use all milk instead of water and milk.
INGREDIENTS

• 1 can of cream of mushroom and onion soup. Campbell’s is best.
• 1 can of milk
• ½ can of water
• ½ tsp. garlic, chopped
• 2-6 chicken breasts

METHOD

1. Pour the mushroom soup into the crock pot, add the milk, water and garlic. Whisk until smooth.
2. Add the chicken breasts.
3. Cook on low for 6 to 8 hours, or high for 3 to 4 hours.
4. Serve over rice with vegetables.

Like I said. Cheap and dirty, set and forget.

Happy Grilling!