Mushroomy Saucy Chicken

Feeds 2-4 (depending on the appetites).
This is one of those (moderately) indulgent dishes which could be "healthed" up a little, but sure is tasty this way. Definitely 'date night' worthy....

1 lb chicken tenders
Seasoned salt
2-4 T olive oil
2-4 shallots, rough chopped
2-3 garlic cloves, smaller rough chopped
8 oz fresh mushrooms (button, baby bella, whatever), sliced
1-2 T butter
about 1 cup chicken broth (plus a little)
1 cup 1/2 & 1/2
1 t cornstarch
1 handful fresh parsley, chopped
Paprika

Season tenders lightly with seasoned salt (trust me on this) and fresh ground pepper. Brown in skillet with olive oil over medium-highish heat, turning to brown all sides. Remove to an oven-safe plate in a warm (200F) oven.

Add sliced mushrooms and butter to the "chicken" pan and saute for a few minutes until they just start to give off some juices, stirring frequently. Add shallots, cooking for 2-3 more minutes. Repeat with garlic for about 30 seconds to 1 minute--you don't want to burn the garlic. Add chicken broth (a little white wine is also good here if you have it--altogether should equal just a teensy bit more than 1 cup of liquid) and bring to a boil to deglaze the pan and reduce the sauce by about 1/4. This may take up to 5 minutes, give or take. I wasn't looking at the clock.

Stir in 1/2 & 1/2. "Bubble" (more than a simmer, less than a boil) and reduce 3-5 minutes until sauce coats the back of a spoon but isn't really thickened; whisk frequently. Stir 1t cornstarch into 1-2T room temp chicken broth in a small bowl. Whisk into sauce. Bring to a bubble again; sauce will be velvety. Turn heat to medium low (sauce will still simmer) and add chicken from oven plus juices. Whisk juices into sauce, stir together with chicken. Taste and correct with salt and pepper if necessary--do this after adding the chicken and juices as the salt from the seasoning will affect the overall, well, saltiness.

Stir in parsley. Remove from heat. Sprinkle lightly with paprika to garnish; serve with brown rice or pasta and steamed vegetables or salad.

White Bean and 3-Tomato Sauce

This is the winter version of one of our family's favorites dishes--simple ingredients, healthy and tastes so good. Spring-summer version? Save the herbs until the end and throw in a couple tablespoons each of chopped fresh ones (rather than dried herbs) with the fresh tomato. The sage and the white beans are soul mates. Mmmm.
Also, feel free to add "or so" after each ingredient amount. If you like more of one thing than another, adjust to suit your individual palate.
This recipe is easily made vegan or vegetarian and is just as delicious. Try with whole grain pasta.

Saute the following in 2-4T olive oil until the veges are softened and the mixture is fragrant:
1-2 shallots, chopped
1-2 garlic cloves, minced
1-2 t rubbed sage
1-2 t dried basil
1-2 t dried oregano
A couple shakes Garlic & Herb 'Mrs. Dash'
(I generally add a bit more of each herb, "pinch-rubbing" them into the pan to release essential oils.)

Pour in and simmer for a few minutes, stirring occasionally
1/2-1 cup dry red wine
Liquid from a14 oz can Italian-style chopped tomatoes
1-1 1/2 cups (approx 8-14 oz) chicken or vegetable broth
Or substitute all broth for the wine if desired.

Add then simmer 10 minutes or until reduced to desired consistency (stir a couple times)
14 oz can Italian-style chopped tomatoes
8 oz can tomato sauce
More broth to reach desired consistency

Stir in and heat thru
1 large fresh tomato, seeded and chopped
1 14 oz can white beans, rinsed and drained

Season with salt and pepper to taste and serve with farfalle or rotini pasta (or your other favorite shape). Good with a little grated Italian cheese, but just as good sans dairy.