Category: Wine

Ingredients

2 pounds chicken breast tenderloins or strips
1/4 cup water
1/2 cup soy sauce
1 cup SPLENDA(r) No Calorie Sweetener, Granulated
1/4 cup white wine
1 pinch garlic powder, or to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

Arrange chicken in a single layer in a baking dish. In a medium bowl combine water, soy sauce, SPLENDA(r) Granulated Sweetener and wine. Pour over chicken and sprinkle with garlic powder.

Bake for 10 minutes in preheated oven until sauce is hot and bubbly.

Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 15 to 20 minutes, until sauce is thick and sticky, basting repeatedly.

Ingredients

1/4 cup dark soy sauce
1/4 cup sake
2 tablespoons mirin (Japanese sweet wine)
1 tablespoon white sugar

Directions

Combine soy sauce, sake, mirin and sugar in a small saucepan over medium heat and stir until sugar is dissolved. Can be used immediately or cooled and refrigerated.

Ingredients

1 (16 ounce) package uncooked tri-colored spiral pasta
1 head fresh broccoli, cut into bite size pieces
1 head fresh cauliflower, chopped into bite size pieces
1 red onion, chopped
2 teaspoons minced garlic
8 ounces pepperoni slices, cut into quarters
1 (8 ounce) package mozzarella cheese, cut into cubes
1 (6 ounce) can large pitted black olives, drained and sliced
1/2 cup olive oil, or to taste
1/2 cup red wine vinegar, or to taste
salt and pepper to taste
Italian seasoning to taste

Directions

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Transfer to a bowl, cover, and chill 1 hour in the refrigerator.

Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.

Ingredients

2 tablespoons all-purpose flour
6 skinless, boneless chicken breast halves – pounded thin
1/4 cup unsalted butter
10 fresh mushrooms, sliced
3/4 cup dry white wine
3/4 cup chicken stock
3 tablespoons chopped fresh parsley
1 teaspoon freshly ground white pepper
6 slices thinly sliced prosciutto
6 slices fontina cheese

Directions

Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.

Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.

Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.