Night two was successful, but with a few small hiccups. Whenever my husband and I cook chicken, we always brine it first since we're not fans of the usual dry, flavorless chicken. (Brining instructions: 4 quarts water, 1 cup salt, 1 cup sugar, stir and then soak chicken for 30-60 minutes.) However, I added too much salt to the brine, and since the chicken was pretty salty we avoided all other salt in the recipe.
Other than that, everything went pretty smoothly. Not including brining time, everything took 35 minutes (the recipe said 25 minutes, but I'm a slow cooker). I took the chicken out and patted dry, then cooked it in a non-stick skillet following the times from the recipe. While the chicken cooked, my sous chef/husband sliced the red pepper and washed the musrooms. We bought those pre-sliced packaged mushrooms so no mushroom prep was required.
When the chicken was finished, I tossed in the veggies for a few minutes, then added wine (I used sauvignon blanc) and garlic. It took longer for the wine to cook down than the recipe said since we skimped on the mushrooms, and they help to soak up with wine. I tossed in the spinach to cook down, and then we were ready to go.
Despite the slightly salty chicken, everything was delicious. It's a healthy, easy meal and we'll make it again. The veggies especially were wonderful, and they'd work great with anything - steak, eggs, pork, or even standalone. Still loving this week of Real Simple cooking!You can check out the recipe here.
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