I have been super neglecting to you all and I apologize and promise it is never intentional. I try to stay as consistent one sending you yummy recipes and meal ideas, but life happens. We had a bug over here and before you ask, no it wasn’t what ya think. Haha we are all fine now, but my appetite was gone which could be a blessing in disguise, but when you are a true and blue foodie… it sucks. Ha. And it makes it hard to come up with dishes for you all, because without an appetite I don’t have a taste and my creativity is just gone. But I am back! This one is almost two recipes in one, so I hope you enjoy it! You can do one without the other or with each other. Whatever tickles you’re fancy. Your kitchen…your rules. I hope you enjoy!

Xoxo,

Course Main Course

Cuisine American, Comfort Food, Italian, Soul Food

8 Oz Orecchiette – cooked according to package directions. (Most of them come in 16 oz, you can do that and double this – but this is what I had on hand, roughly)
1 8 oz Package of sliced baby bellas
1 Tbsp Olive oil
2 Tbsp Butter
Salt and Pepper, to taste
Garlic Powder, to taste
Italian Seasoning, to taste
Dried Parsley, to taste
Dried )Oregano, to taste
1 Tbsp All-Purpose Flour
1 Tsp Better than Bouillon Mushroom Base
1/4 C Cooking wine such as Sherry
1/2 C Water
Heavy Cream, to liking (depending on how much sauce you want, but taste as you go and season accordingly if neaded. But the base has a lot of sodium in it so you may not need to)

1 C Milk
1 Large Egg
1 Cup Seasoned flour mixture (you can buy a premade one from store or make your own, I usually use all purpose white flour with Lawry's Seasoning Salt, Smoked Paprika, Salt, Pepper, Garlic Powder, Onion Powder, Tony Cachere's Creole Seasoning, to taste)
3 Skin-On Bone-In Chicken Thighs (or whichever pieces you like)
Lawry's Seasoning Salt, to liking
Smoked Paprika, to liking
Salt and Pepper, to liking
Garlic Powder, to liking
Onion Powder, to liking
Tony Cachere's Creole Seasoning, to liking

I set this up first because it took a little longer or a good amount of waiting time to where I could make my pasta in between. Mix your milk and eggs with a fork or whisk until beaten well, together.
Clean and pat dry chicken. Season with seasonings listed above or whatever you personally wish to use. Never be afraid to experiment a little, that's what its all about.
Dip your chicken in egg and milk mixture.
In a shallow dish with flour in it (and feel free to set your station up before dipping it in everything) add chicken and dredge and coat in flour, kind of squeezing the chicken so it coats on well. Shake any excess flour off and set aside on plate. Once all pieces of chicken are coated, spray with a cooking spray. I like Canola Cooking Spray from costco (it's huge and lasts awhile.)
On 390 degrees in your air-fryer, add your chicken and set for thirteen minutes, checking every now and then because some air-fryers may differ slightly. Once 13 minutes is up, turn chicken on other side and cook 12 minutes or so, making sure to really check so your chicken doesn't burn. It may take sooner or later to cook just check and check internal temp to make sure it measures to atleast 165 degrees.
Plate on Orecchiette or eat with whatever you want and enjoy!

To a large non-stick skillet, add olive oil and butter and heat on medium-high heat. Add your mushrooms and seasonings. Cook stirring occasionally, until they have shrunk a little and are tender. Add in flour and stir well to combine with mushrooms until they have almost a pasty like coating. Add your teaspoon of the mushroom base, followed by cooking wine, whisking fast and scraping any brown bits off the bottom. Add water and let come to a boil a bit to thicken and reduce. Add your heavy cream to liking and stir well to combine. Taste to make sure it is flavored to your liking, season accordingly if needed. Add pasta bigger spoonfills at a time stirring to coat in between.
Plate on dish of choice with chicken on top or just by itself. Sprinkle on some parsley if desired.
Enjoy!