Mindblown: a blog about philosophy.

4 skinless, boneless chicken breast halves2 cups chicken stock2 cloves garlic, crushed1/2 small onion, finely chopped1 cup white wine1 (8 ounce) package sliced fresh mushrooms1 (10 ounce) can artichoke hearts, drained1 cup heavy creamsalt and pepper to taste

2 celery ribs, sliced1 large carrot, cut into 2 inch julienne strips1 small onion, chopped1/4 cup water2 tablespoons white wine or chicken broth1/2 teaspoon dried thyme1 (10.75 ounce) can condensed cream of mushroom soup, undiluted1 pound frozen cod or haddock fillets, thawed

3/4 cup butter, divided2 tablespoons vegetable oil, divided4 portobello mushroom caps, sliced1 clove garlic, chopped3/4 cup all-purpose flour, divided1 (14.5 ounce) can beef broth1/2 cup dry Marsala winekosher salt and ground black pepper to taste1 tablespoon browning sauce6 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness

3 whole lobster tails4 pounds beef tenderloin filet1 cup butter2 teaspoons lemon juice1 teaspoon garlic powder3 cups white wine1/4 cup olive oil1 tablespoon cracked black pepper1 teaspoon garlic salt