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17 March 2013

Country Club Chicken

Hello from Boston part 2 :) Though I am on my way out- just waiting for the plane to board. I was quite excited when I saw that Logan airport was offering free WiFi if you just watched a 30 second advertisement for a sponsor company! Score for me! Okay- well I left off sharing what I did the first day I was in Boston. Let's move on to what was accomplished Day 2 and 3...

Well- if you know me but at all, you would know that I continued with my cupcake crawl. I heard that Georgetown Cupcakes had a location in Boston. Given the infamy from TLC I figured I had to go visit this cupcakery while I was actually on the east coast. I had to attend a breakfast and present my poster first, and then I headed to Georgetown Cupcakery with Ashley and Mike. After the major disappointment that was Lulu's and Mike's Pasty I think we were all a bit cautious at what we were getting into! But we had a blast and may have eaten 6 cupcakes and I bought two to take home to the hubby, since that's our "thing." Just plain awesome! Gotta board the plane...to be continued...

Okay so I am now continuing this after I am back home :) ... After heading to the cupcakery we wanted a bit of lunch so we went to Boston's best rated pizza place called Regina's Pizza. That pizza just melted in your mouth and caused wonderful feelings of happiness. It was so stinkin' good! What an awesome food day! Well my advisor wanted to share with us all a favorite seafood place of hers- Union Oyster House- well we got a text message that she was ready and so we headed back to the hotel to meet her. Next stop: Union Oyster House. I split scallops and mussels with my advisor...soo soo good. Oh! And on the way out I got to hold a live GIANT lobster...haha..I was terrified! A nice way to end foodie fun for day 2.

Day 3 was pretty simple. Ashley and I headed to Sweet Cupcakes. We went to the original store Massachusetts Ave., because I was told it may just be better the Georgetown and I figured the original location would be the best. Sadly, it was a disappointment. Nothing to special at all. [check out my Cupcakery Review Page to read more!] We headed back because Ashley was presenting a poster in the evening. After the poster session- we had an early dinner- I may have had the sophisticated dish of beer battered chicken tenders (so so good)- I had a lot of seafood in the past few days and thought something different would be good. And Ashley and I ended our Boston foodie adventure with a delicious Crème Brûlée...drooool.... 

And now I am back and ready to share with you this re-make of country club chicken with a little less bacon than the original recipe because the hubby and I are those weird people that do not like bacon! I know! 

Adapted from Kayotic Kitchen


Preheat Oven to 350F Degrees

1 pound of spaghetti
2 tbsp. olive oil
4 large chicken breasts (I filleted the chicken for a total of 8 pieces)
salt and pepper to taste 
1 c. of diced onions or 1 1/2 c. of pearl onions (I used pearl onions)
1 carton of sliced mushrooms
1 (10.75oz) can of cream of golden mushroom (or just regular mushroom)
1 (10.75oz) can of cream of chicken
1/4 c. bacon bits (some reserved for garnish)
1/4 c. cooking wine
2/3 c. grated Parmesan cheese


For the Pasta:
In a large pot, over medium heat, cook spaghetti according to package directions- approximately 7-8 minutes until al dente. Drain excess water and run cold water through the spaghetti to prevent sticking. Return to large pot.

For the chicken:
Heat 1 tbsp. of olive oil in a large skillet over medium heat. Season chicken breast with generous amount of salt and pepper (to taste). Quickly brown the chicken breasts on both sides. And transfer them to a greased casserole dish. 

In the same skillet, add 1 tbsp. of olive oil and saute onions for 3 minutes, until slightly transparent and fragrant. Toss in mushrooms (and pinch of salt if desired) and saute until tender-- about 8-10 minutes. Pour in white wine and condensed soup. Add in crumbled bacon bits and grated Parmesan Cheese. Stir until ingredients are well blended--the sauce should appear creamy and smooth. 

Pour the sauce over the chicken breasts in casserole dish. Place casserole dish in oven and bake for 25-30 minutes, until chicken is tender and sauce is golden brown on top and bubbly.

Serve chicken over spaghetti and with a side of veggies! Garnish chicken with reserved bacon bits.


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