Chicken Saute with Sherry and Mushrooms, Roasted Potatoes and Rosemary Carrots

I don't want to complain but...since you're here...



Last night I wrote an entire blog post...and because blogger saves my entries every 3 seconds...somehow I must have hit a weird button...that DELETED it ALL...then saved. Fabulous.



HOURS of ignoring my husband and children down the drain...with nothing to show.  Nada.



(Here are some carrots...)





And let me tell you...



...the original post was super funny...extremely witty... and especially well written...



(Carrots tossed in olive oil, rosemary, kosher salt and pepper before roasting in 400 degree oven for 18 minutes)





OK fine...perhaps blogger (who the heck is blogger anyway?) has taken on a life of its own and just KNOWS when ...I shouldn't submit a post...and so up and deletes it in my best interest? Is it possible???



(sliced potatoes)





I can think of many a blog entry...I wish had spontaneously combusted before I hit publish ~ I won't refer to any by name...but some of you may recall some real doozies!



In this last one...(that's sadly gone forever....)  I was joking about my run on pictures making everyone dizzy and the fact that with this post ...I'm messing with a James Beard recipe a la 1959..."The Father of American Gastronomy."



I mean who do I think I am? 









Perhaps it was the late James A. Beard himself who (after seeing that I added corn starch and mushrooms to his recipe) somehow managed to erase my post in sheer disgust?  I hope not. That would be scary.



So here goes some notes on the attached recipe... Chicken Saute with Sherry that I found on epicurious.com...



~ I used 2 inch pieces of boneless, skinless chicken thighs and added one tablespoon cornstarch (tempered it in by removing some of the hot liquid, whisking the corn starch in and then adding the thickened liquid back into the pot with the chicken)  I just thought my sauce seemed too thin and the corn starch helped thicken the dish to a nice consistency. 



~ I also threw in some mixed mushrooms while cooking - adding to the meal some flavor and texture.



The REVIEWS of Chicken Saute with Sherry also deserve a look, where one cook refers to the recipe as not only super delicious but..."as easy to make as falling off of a log..."  Got to Love it!