Chicken Edam with Sautéed Mushrooms:
(serves 3)
INGREDIENTS:
25g of flour
a pinch of salt
some ground black pepper (half a gram)
3-4 small strands of parsley
4-5 strands of dill
around 60g of butter
3 chicken fillets
250g of mushrooms (340g if you like mushrooms a lot)
1 smallish onion.
100 ml of white wine
2 handfulls of grated Edam (so you’ll need about 100-150g of cheese)
6-8 olives for decoration.
Some pasta, I’d vote a good handful per person. The type is up to you but I’d recommend the little tubes 
1. Chop up parsley and dill. Mix them with pepper salt and flour in a simple plate. Wash the chicken and pat dry(ish) [if you dry it completely the flour will have a hard time sticking, so leave some moisture to it, but make sure it's not dripping with water.] and dredge the chicken breasts in the flour mixture.
2. In a pan, melt 2 spoons of butter, and fry the chicken until lightly browned.
3. Place the chicken into a baking dish.
4. Heat up more butter in the pan (all the remaining butter actually) on high to medium heat and cut the onions in rings, also slice the mushrooms. Place the onions into the pan first, if you put them in with the mushrooms, they won’t cook properly. Wait until they’re slightly yellow, then put in the mushrooms. If they all fit and you can fry them a little until everything is wilted and lightly browned – perfect. But what I found that mushrooms take up too much space at the start. So I got another pan, more butter and fried more than half of the mushrooms in the separate pan, then transferred them back into the first pan where I had some of the mushrooms and the onions. Just doing that be careful not to add all that extra butter, a little extra is perfect. (Butter in cooking is this magical ingredient, so in most cases, don’t be afraid to overdose.) TIP FOR THE ONION/MUSHROOM FRYING, STIR OFTEN.
5. After all that hubbub you should have all the mushrooms and onions in one pan, all wilted and slightly browned. You do?
Good. (If not, read back and see what you missed.) Now take the wine and stir it into the mushrooms and onions. Turn the heat to medium and let the flavours mix for a few minutes. Lets say four. Oh, and KEEP STIRRING.
6. Now pile everything over the chicken, cover the baking dish and pop it into a preheated over of 180degrees Celsius/360F and bake for 20 mins.
7. Grate the cheese and cut up the olives. Put the pasta on to boil. To be sure, assume pasta will cook 20 mins. What they write on the bag is a big evil lie!
8. Take the covering/lid off pasta, spread the grated cheese over the whole contents of the baking dish, and throw the olives ON TOP OF THE CHEESE. (not by any means under it, or somewhere in the middle.) Bake for another 10 mins.
9. Serve everything with Chardonnay or orange/cranberry juice but that’s just an advice.
Bon Appetit!
