Category: Wine

Ingredients

1/2 cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
1/2 cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
1/4 cup butter
2 lemons, juiced
1 teaspoon cornstarch

Directions

Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.

Preheat oven to 300 degrees F (150 degrees C).

In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9×13 inch baking dish and pour sauce over all.

Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Ingredients

1 (15 ounce) can crushed pineapple, drained
4 cups miniature marshmallows
1/2 cup white sugar
1 tablespoon all-purpose flour
1 egg, beaten
1 1/2 tablespoons white wine vinegar
3 cups diced apple without peel
1 cup chopped Spanish peanuts
1 (8 ounce) container frozen whipped topping, thawed

Directions

Mix together the pineapple and marshmallows; set aside.

In a saucepan, combine the reserved pineapple syrup, sugar, flour, egg and vinegar. Mix together well and cook over medium heat until slightly thickened. Set aside to cool.

Add the whipped topping, pineapple mixture, apples and 3/4 cup peanuts. Mix together well and refrigerate until chilled. Sprinkle top with extra 1/4 cup peanuts.

Ingredients

2 cups ice cubes
1 cup Prosecco (Italian sparkling wine)
1 cup orange juice
1 cup cranberry juice
2 lemons, zested

Directions

Place the ice in a glass pitcher. Pour in the Prosecco, orange juice, and cranberry juice; stir. Pour the cocktail into champagne flutes, and sprinkle with lemon zest to serve.

Ingredients

1 cup chicken broth
1 ounce dried black chanterelle mushrooms
1/4 cup rice wine vinegar
2 tablespoons soy sauce
2 tablespoons honey
1/4 teaspoon hot-pepper flakes
2 teaspoons sesame oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
4 boneless pork chops, 1/2-inch thick

Directions

Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over low heat for about 10 minutes. In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside.

Heat the sesame oil in a large nonstick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant. Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to low, and simmer for 5 minutes, uncovered.

Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over low heat until the sauce has reduced by about 1/3, and the pork chops are cooked through.

To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.