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Ingredients

1/3 cup olive oil
1/2 cup coarsely chopped fresh basil
4 bone-in chicken breast halves
salt
freshly ground black pepper
1 cup chicken broth
1 cup white wine
2 tablespoons balsamic vinegar
2 bay leaves
1/2 teaspoon ground dried thyme
2 cups water
1 cup uncooked long grain rice
1 pint grape tomatoes, halved

Directions

Heat oil in a large skillet over medium-high heat. Cook basil in oil until it begins to get crispy and has a strong basil smell; this will take several minutes. Scoop basil out of oil with a slotted spoon, and drain on paper towels.

Remove half of the remaining oil from the pan. Sprinkle chicken with salt and pepper to taste, and brown in oil; this should take about 4 minutes per side. Stir in chicken broth, wine, and balsamic vinegar. Season with bay leaves and thyme. Cover, and simmer over low heat until chicken is done and sauce is reduced; this should take about 25 minutes.

In a small saucepan, combine water and rice. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.

Place halved tomatoes in the pan with the chicken, cover, and simmer until the tomatoes are warm. Spoon chicken pieces, tomatoes, and sauce over rice, and garnish with fried basil.

Ingredients

3/4 cup white wine
1 cup chicken broth
1 cup heavy cream
3 tablespoons all-purpose flour
1 pound fresh mushrooms, sliced
1 white onion, finely chopped
1 cup sliced almonds
salt and pepper to taste
6 skinless, boneless chicken breast halves

Directions

Heat wine, broth and most of the cream (reserve a little) in a medium saucepan over medium low heat. Thicken flour with reserved cream, enough to make a thin paste. Add this to saucepan, stirring constantly until sauce has thickened. Stir in mushrooms and onions.

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

Place chicken in a 9×13 inch baking dish. Pour sauce over chicken and top with almonds. Bake in the preheated oven for 1 1/2 hours.

Ingredients

8 skinless, boneless chicken breast halves – pounded thin
3 tablespoons olive oil, divided
salt and black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained well
8 slices thinly sliced prosciutto
8 slices provolone cheese
1/2 cup freshly grated Parmesan cheese
1 1/2 cups dry white wine

Directions

Brush each chicken cutlet with olive oil and season with salt and pepper.

Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.

Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops.

Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.

Ingredients

2 tablespoons olive oil
3 large onions, sliced
3 cloves garlic, chopped
1 red bell pepper, chopped
2 pounds lean ground beef
1 cup beef broth
2 (14 ounce) cans peeled and diced tomatoes with juice
1 cup red wine
1 (6 ounce) can tomato paste
1 stalk celery, chopped
2 bay leaves
1 tablespoon Italian seasoning

Directions

Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.

Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.

Reduce heat and simmer for 1 hour, or until sauce thickens.