So at some point during the week, I settled on chicken cacciatore as the best way to use some mushrooms. Unfortunately, the only way I have ever "made" this dish has been to make a drive to our local boate, Crispi's by the train tracks. I had not ever really thought about how to put this meal together, so I turned to our trustiest of pasta volumes. Surprisingly, it does not cover this, which I assumed to be rather standard fare.
Thus it was I turned to Google, which soon landed me at a fine and simple recipe on Food.com. As I looked at it, I realized we had just about everything it called for, including some leftover bell peppers and more. Not being at all fussy about proportions, I just used what I had on hand of each ingredient. Since I was using boneless chicken breasts, I did not simmer for nearly as long as the recipe suggest.
The result was an absolutely delicious and simple meal, sure to be repeated.