blue therapy (in my kitchen)

The weekend was such a sweet one, and I have publicly owned the fact that I had a total meltdown when I left Athens.

Does anyone else feel that sad, when they leave their family who lives in a not-so-close place?

Mercy, I hate it.

And then I returned to my house-that-isn't-yet-a-home.  I'm still settling, and unpacking, and generally adjusting to new surroundings.

Blah.

I needed a night in my home, alone.  I needed to grocery shop.  I needed to menu plan.  I needed familiar.  I needed to be in my kitchen.  I needed therapy, and cooking is mine.

I whipped up this dish tonight from Skinny Taste, which is emerging as a pretty fantastic resource, and has boat-loads of recipes with potential.  This one was a winner that made me feel better:

Chicken and Mushrooms in a Garlic White Wine Sauce

8 chicken tenderloins, 16 oz. total
2 tsp. butter
2 tsp. olive oil
1/4 cup all purpose flour
3-4 cloves garlic, minced
12 oz. sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

Question: What's the food that chases away your blues?