So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Chicken with Mushroom Wine Sauce
I used boneless, skinless chicken thighs but breast would work here too. I think dark meat has much better texture and flavor though. I seasoned the chicken with salt and pepper then dusted it with flour. Into a hot pan with oil, I seared both sides of the chicken until golden brown.