We’re off to the produce store in the morning after the gym, so it’s time to clean out the ‘fridge.

Sunday dinner can be a lot of fun when we’re in use-up-what’s-in-the-fridge mode. Fortunately, we’re pretty good at it – lots of experience over the years!

First, I sliced, floured, and lightly cooked a chicken breast and set it aside.

We had leeks, fennel, carrots, green onions, and mushrooms – so into the skillet they went with some chopped garlic, and after a few minutes, I added white wine. I cooked it down until the veggies were tender and then added the chicken back in. A bit of salt and pepper, to taste.

Another splash of wine, and dinner was ready.


White rice was the perfect accompaniment.