As a cook and associate food editor at EatingWell Magazine, developing, testing, retesting and eating every recipe that we
publish, I can’t afford to be picky. Even if I don’t love a certain flavor profile or taste, I have to try it. Luckily, in
the end, I love just about everything that crosses my lips. (I wouldn’t be working here if that wasn’t the case!) But not
everyone has the broad spectrum of “likes” that I do.
One of my dearest friends on the planet is a VERY picky eater. I’ve cooked for her on a number of occasions and no matter
what I make, her plate ends up with strategic little piles of uneaten food she’s picked off her meal. It drives me nuts. I
want to give up on her, but I can’t. Out of pure frustration I’m tempted to just throw her headlong into the fire and make
her choke down some fermented fish product to desensitize her taste buds so everything else tastes better in comparison. But
that would probably backfire, not to mention ruin our friendship. So I’m going with a simpler approach. I’m going to start in
a genre that’s simple and delicious and nearly everyone loves: creamy chicken.
What could be more accessible to a picky eater than white meat slathered in white sauce? Nothing. And we have some AWESOME
creamy chicken recipes that get rave reviews from our readers. I’ll make my friend Chicken Breasts with Mushroom Cream Sauce
, a popular hit
that has shallots and shiitake mushrooms in a lightened-up cream sauce. Next time I’ll make Sautéed Chicken Breast with Creamy
, another simple recipe with a light and creamy sauce, this one flavored with chives and mustard. Both are
recipes that she and I can enjoy, and who knows? Maybe she’ll get more adventurous as time goes on, but until then, I’ll
happily throw together a creamy chicken dish to keep us both satisfied.
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