Subj : 5/25 National Wine Day 5
To   : All
From : Dave Drum
Date : Fri May 24 2024 17:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken, Mushrooms & Tomatoes w/Port Wine
 Categories: Poultry, Vegetables, Mushrooms, Wine, Herbs
      Yield: 4 Servings
 
      4    Boned chicken breast halves
           - or thighs
           Salt & pepper
      6 cl Garlic; peeled
      2 tb Butter
    1/4 lb Cremini mushrooms; halved,
           - quartered if large
      3 tb Fine chopped shallot
    1/4 c  Port wine
      4 sm (3/4 pound) plum tomatoes;
           - cored, quartered
           =+OR=+
    3/4 lb Cherry tomatoes; halved
      2 tb Chopped parsley; garnish
 
  Sprinkle the chicken on both sides with salt & pepper.
  
  Drop the garlic into a small saucepan of boiling water,
  cook for 5 minutes, and set aside. When cool, peel of
  the skins.
  
  Heat the butter in a heavy skillet and add the chicken
  pieces. Cook over medium high heat for about 1 minute,
  or until lightly browned on one side. Turn and cook for
  about 1 minute on the second side.
  
  Add the mushrooms and cook, turning chicken
  occasionally, for about 2 minutes.
  
  Add the shallots and the garlic cloves to the pan. Add
  the Port wine, tomatoes, salt and pepper to taste.
  
  Cover and cook for 10 minutes, or until the chicken is
  cooked through.
  
  Transfer the chicken, mushrooms, and tomatoes to a warm
  platter.
  
  If the sauce is too thin, cook it down for a minute or
  two. Pour the sauce over the chicken and sprinkle with
  chopped parsley.
  
  UDD NOTES: I used Merlot wine as it was what was at
  hand. Worked well. I used Cajun shallots (green onion)
  chopped, slicing the tops to use for garnish along with
  the chopped parsley.
  
  By ELISE BAUER
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... The KFC Double Down: Chicken is the new bread.
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