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Ingredients

4 skinless, boneless chicken breast halves
2 cups chicken stock
2 cloves garlic, crushed
1/2 small onion, finely chopped
1 cup white wine
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) can artichoke hearts, drained
1 cup heavy cream
salt and pepper to taste

Directions

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

Place chicken in a 9×13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.

While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.

Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

Ingredients

2 celery ribs, sliced
1 large carrot, cut into 2 inch julienne strips
1 small onion, chopped
1/4 cup water
2 tablespoons white wine or chicken broth
1/2 teaspoon dried thyme
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 pound frozen cod or haddock fillets, thawed

Directions

In a large skillet, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in soup until blended; return to a boil. Add fillets. Reduce heat; cover and simmer for 5-7 minutes or until fish flakes easily with a fork.

Ingredients

3/4 cup butter, divided
2 tablespoons vegetable oil, divided
4 portobello mushroom caps, sliced
1 clove garlic, chopped
3/4 cup all-purpose flour, divided
1 (14.5 ounce) can beef broth
1/2 cup dry Marsala wine
kosher salt and ground black pepper to taste
1 tablespoon browning sauce
6 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt 1/2 cup butter and heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove from heat, cover to keep warm, and set aside.

Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat. Cook and stir the garlic until tender, then gradually whisk in the flour. Increase heat to high, and pour in the beef broth and Marsala wine. Season with kosher salt and pepper, and whisk in the browning sauce. Bring to a boil, and reduce heat to low. Mix in the mushrooms, reserving remaining butter and oil in the skillet. Cover saucepan, remove from heat, and set aside.

Season chicken with salt and pepper, and dredge in the remaining flour. Over medium heat, reheat the remaining butter and oil in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9×13 inch baking dish, and cover with the sauce and mushroom mixture.

Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

Ingredients

3 whole lobster tails
4 pounds beef tenderloin filet
1 cup butter
2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
1/4 cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt

Directions

Preheat oven to 425 degrees F (220 degrees C).

Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.

In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.

Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.