It's in the sauce...

... I now believe is the truth! I made a Sauteed Chicken Breast w/ Mushroom Sauce - and although the chicken was a little tastier with the flour, salt and white pepper it was sauteed in, what really stepped up the flavor was the Mushroom Sauce - made with a Supreme Sauce, which was made by a simple Chicken Veloute (chicken stock, flour, white pepper were the main ingredients). A note on the Supreme sauce - it called for several tbsp of heavy cream - and I was trying to lighten up the calorie content so the meal was not so heavy - and I used a "Land O Lakes" half and half - fat free - instead. It worked wonderfully, and (to me) it did not lessen the flavor of the sauce. I recommend using it! Finally... once the mushrooms (and I will admit, I used can mushrooms) were added, it really made the dish.

Home Cooking vs Professional Cooking Dishes. This is where I'm starting to see the difference between cooking out of a 'home cooking' cookbook - and a professional cookbook. Many home cooking cookbooks go for all types of things to bring a variety of flavors together for a number of tastes. In professional cooking, all of them come into one - that simple sauce, that simple flavor - that makes the dish complete. It's one that makes a dish feel simple and elegant all at the same time- one that shows passion for making that perfect flavor - and NOT necessarily the perfect dish. It believes it can stand alone, without the crutch of other go-to items, perhaps eggs or cheese or breaded crusts - and become a dish all on its own.

This is what truly makes the dish stands out. And I love it.