I’ve known Cherilyn Bunker Hawkins since she was a little girl. Her parents are the absolute salt of the earth people and raised amazing children.
When Cherilyn was at Newport High School, I was the young women’s leader at church for almost five years. One of my favorite activities was cooking with the girls.
Cherilyn has been away from Newport for eight years. She was a college athlete who met and married her college sweetheart and moved to Basin City, Wash., on her husband’s families multigenerational farm — Rowley & Hawkin’s Fruit Farms. She has two young daughters, raising their family on the farm and enjoying new recipes, using seasonal fruits and veggies from the farm.
I was really excited having her join me in my kitchen. She and I had so much fun making one of her delicious pasta recipes together. This cute coastal girl has become a farm girl and brought a whole new meaning to being a farmer’s wife. Cherilyn loves being a farmer’s wife, a title that she is happy to hold. She prides herself on being a good cook, attributing so many of her favorite memories to her mom. The kitchen table was a place where she always had a home-cooked meal, and she always wanted to be a good cook like her mom — friends were always welcome and felt loved.
If you love fresh lemon, asparagus, Parmesan cheese and pasta, this is a recipe you’ll want to add to your recipe box.
• 4 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• salt and pepper
• 8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
• ¼ cup butter
• 2 garlic cloves, minced
• 1 tablespoon flour
• ½ cup chicken broth
• 1 cup heavy cream or half and half
• ½ cup grated parmesan cheese
• 1 lemon, zest and/or juice to taste (optional)
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 cup spinach, chopped (optional
1. In a large skillet, add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side, or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
3. Sauce: add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in the chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt, and lemon. Add the spinach and let simmer until it starts to thicken and the spinach wilts.
4. Add the chicken and mushrooms back to the sauce and serve over pasta as desired.4-quart French Staub pan, it makes a perfect boule.cool to room temperature before storing in the refrigerator (roughly 1-month shelf life refrigerated).