Sunday, August 17, 2008

Chicken with Wine Sauce

Serves 6
6 Boneless chicken breasts (yes, you can use bone-in)
6 slices ham
6 slices provolone cheese
¾ package green onions chopped
12 oz sliced mushrooms
2 cups half and half
2 cup water
2 teaspoons chicken base
½ cup white wine
½ cup sherry
½ teaspoon black pepper
½ teaspoon thyme
1 teaspoon garlic, minced
2 tablespoons flour
2 tablespoon butter
1 package dumpling noodles

1.. Place chicken in baking dish
2.. Bake 15 minutes at 350 degrees
3.. Saute garlic, green onions, and mushrooms and set aside
4.. Make a roux with the butter and flour
5.. Mix water with chicken base and add to roux, along with sherry and wine. Stir to thicken.
6.. Add garlic mixture and half and half. Heat through and turn off.
7.. Turn chicken and lightly salt and pepper
8.. Arrange slices of ham and cheese on top of chicken.
9.. Pour sauce over the top of chicken
10.. Bake for another 35-40 minutes until chicken is cooked through and sauce is bubbly.
11.. Serve over lightly buttered noodles.

I freeze chicken portions in rigid freezer containers and reheat in the microwave.

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