Friday, July 30, 2010

Chicken in Wine Sauce

I made Chicken and Wine Sauce over pasta last night for dinner and it was excellent! The sauce was clean and light, perfect for summer. And I just love anything with mushrooms and artichokes so this was right up my alley. I did add more broth to make it more of a sauce since I was putting it over pasta and made a few minor cooking changes. It was delicious though and a good summer evening meal.

  • 1/4 cup whole wheat flour
  • 1/2 teaspoon ground sage
  • 1/8 teaspoon black pepper
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons safflower oil
  • 2 cups sliced fresh mushrooms
  • 1 8 or 9 ounce package frozen artichoke hearts, thawed and halved lengthwise (I used canned)
  • 1 tablespoon butter
  • 1/3 cup dry white wine
  • 1/3 cup chicken broth
  • 1/8 teaspoon salt
  • 2 tablespoons grated Parmesan or Romano cheese
  • 2 tablespoons snipped fresh parsley

1. In a shallow dish, stir together flour, sage, pepper; reserve one tablespoon of flour mixture. Coat chicken in remaining flour mixture.

2. In a large skillet cook chicken in hot oil over medium-high heat for 6 minutes on each turning only once to ensure each side is browned. Remove chicken from skillet; cover and keep warm. Drain off any excess oil in skillet.

3. In the same skillet, cook mushrooms and artichoke hearts in the butter over medium heat for 3 minutes or until artichokes are tender.

4. In a small bowl stir together reserved flour mixture, wine, broth, and 1/8 teaspoon salt until smooth. Add wine mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour sauce over chicken.

Wednesday, July 7, 2010

Cheesy Tomato Chicken Skillet

I got this recipe from my friend Brooke's blog. As a working Mom, I don't have much time to come home and make dinners but this one was fast and easy, and might I add, delicious! Thanks Brooke! And I don't mind using the cream of ... soups. They are a great help to us busy ladies! But I do wish I had a short pasta to go with this, but no matter, it was still good.

Cheesy Tomato Chicken Skillet

2 cups of pasta
3/4 lbs chicken, cut into pieces
1 can Healthy Request cream of chicken soup
1 (15 ounce) can diced tomatoes
1 1/2 cup of milk
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
1/4 cup parmesan cheese
1/2 cup shredded mozzarella

Cook the pasta as directed. Heat 10 inch skillet over medium high heat. Add chicken & cook thoroughly. Reduce heat to medium; stir in soup, tomatoes, milk and seasonings. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally until bubbly & heated through. Sprinkle with cheese. Reduce heat, cover & let stand about 5 minutes.