Author: Chef Cloud Wine

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons garlic powder
4 skinless, boneless chicken breast halves
2 1/2 tablespoons butter
1 clove garlic, minced
4 cups fresh sliced mushrooms
1 1/4 cups sweet sparkling wine (such as Asti Spumante), divided
1 1/2 cups heavy cream, or as needed

Directions

Mix together the flour, salt, pepper, and garlic powder in a shallow bowl. Press the chicken breasts into the flour mixture to coat well. Set the coated chicken breasts aside on waxed paper; do not stack.

Melt the butter in a skillet over medium heat, and cook and stir the mushrooms with 1/4 cup of the wine until the mushroom juices have been absorbed and the mushrooms are beginning to brown, about 15 minutes. Push the mushrooms to the edge of the skillet and place the coated chicken breasts into the center of the pan. Brown the chicken breasts on each side, about 5 minutes per side, and pour in the remaining 1 cup of wine. Cover the pan, and cook until the chicken is no longer pink inside, about 10 minutes.

Remove the chicken breasts from the pan, and arrange on a warmed serving platter. Pour the cream into the skillet, bring to a boil over medium heat, and cook, stirring frequently, until the brown flavor bits on the bottom of the skillet have dissolved and the sauce has thickened, about 10 minutes. Pour the sauce over the chicken, and serve.

Ingredients

1 (10.75 ounce) can condensed low fat cream of chicken and herbs soup
1 (4 ounce) can mushroom pieces, drained
1/2 red onion, chopped
1 1/2 pounds skinless, boneless chicken breast halves – cut into strips
1 dash Marsala wine

Directions

Combine soup, mushroom pieces, onion, chicken, and wine in slow cooker.

Cook on Low setting for 2 1/2 to 3 hours.

Ingredients

1/2 cup soy sauce
2 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons garlic powder
4 pork chops

Directions

In a shallow dish, combine the soy sauce, vinegar, honey and garlic powder. Place chops in dish, and turn to coat. Cover, and marinate for 2 to 4 hours in the refrigerator.

Preheat grill to high heat, and lightly oil grate.

Grill steaks 5 to 8 minutes per side, or to desired doneness.

Ingredients

1/4 pound portobello mushrooms, thinly sliced
3 tablespoons butter
1/2 cup port wine
2 tablespoons sour cream
1/2 teaspoon cornstarch
salt and ground black pepper to taste

Directions

Heat butter in a large heavy skillet over medium-high heat. Saute mushrooms until soft and lightly browned, about 2 minutes. Stir in port wine, and let simmer for 2 minutes; remove from heat. In a small bowl, mix together sour cream and cornstarch. Stir into mushroom mixture until smooth. Return to heat, and stir until thickened and smooth. Season to taste with salt and pepper.