Author: Chef Cloud Wine

Ingredients

8 skinless, boneless chicken breast halves
8 slices Monterey Jack cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
2/3 cup dry white wine
1 (6 ounce) package chicken-flavor stuffing mix

Directions

Preheat oven to 325 degrees F (165 degrees C).

Place chicken breasts in a 9×13 inch baking dish. Top each breast with 1 slice of cheese.

Mix together the soup and wine/water and pour mixture over the chicken and cheese. Sprinkle the bread crumbs from the stuffing mix over the soup mixture, then sprinkle the seasoning packet from the stuffing mix over the bread crumbs. Bake uncovered in the preheated oven for 50 to 60 minutes.

Ingredients

1 (16 ounce) package linguine pasta
1/4 cup olive oil, divided
1/2 cup diced onion
2 tablespoons chopped fresh thyme
1 1/2 pounds fresh tuna steaks, cubed
1/2 cup dry white wine
2 cups chicken stock
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup chopped oil-packed sun-dried tomatoes
3/4 cup sliced marinated artichoke hearts
salt and freshly ground black pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.

Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.

Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.

Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

Ingredients

1 pound fresh green beans, trimmed
3 tablespoons olive oil
3 cloves garlic, sliced
1 pinch salt
1 pinch ground black pepper
2 tablespoons white wine vinegar
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Directions

Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes.

Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, white wine vinegar, and Parmesan cheese. Let stand for 10 minutes. Remove garlic slices and garnish with parsley before serving.

Ingredients

1 tablespoon vegetable oil
2 boneless pork chops
2 cloves garlic, minced
1/2 onion, cut into chunks
1/2 green bell pepper, chopped
1 sprig fresh basil for garnish
1/3 cup chicken broth
1/2 cup white wine
1 tablespoon tomato paste
1 dash Worcestershire sauce
1 pinch dried thyme
1 pinch dried parsley
salt and pepper to taste
1/2 cup chopped pepperoni
1 tomato, chopped
1/3 cup cashews

Directions

Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside.

Mix the garlic, onion, and green pepper into the wok, and cook until tender. Stir in the chicken broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt, and pepper. Cook until heated through, then stir in pepperoni.

Return chops to wok. Cover wok, and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.