Well if you stop by my house today you will only get some kind of dish made with chicken breasts, have not decided what to do with them yet. The Short Ribs are for tomorrow as the recipe calls for an over night in the fridge and then a reheat and reduction of the sauce tomorrow. My wife is working today and will not be home until after 8:30. She is off tomorrow, so the prep is today and the eatin’ is tomorrow.
Anybody have an idea of what to do with the chicken breasts? I have a half bottle of zinfandel to use up in some kind of recipe. Do people cook chicken in red wine?
RIVERBEND CHICKEN
2 -4 chicken breasts
1-2 jars alfredo sauce (I like 5 brothers)
1/2 package frozen artichoke hearts - thawed
1/2 cup chopped sun dried tomatoes
1 cup sliced mushrooms
1 table spoon chopped rosemary
Enough Italian bread crumbs to coat the chicken
Diced fresh tomato
One package fresh linguine (for two people)
Coat the chicken well with the bread crumbs and place in a large skilled with 1/4” olive oil. Sprinkle with the chopped rosemary. Fry the chicken until golden brown on both sides.
While the chicken is cooking, pour the alfredo sauce in a sauce pan, add artichokes, sun dried tomatoes, and mushrooms. Heat until simmering.
Put linguine in boiling water and cook for 4-5 minutes.
To plate:
Put some of the linguine on a plate and top with chicken breast.
Spoon some of the alfredo over the chicken and top with fresh tomato.
This is very filling and not diet friendly, but is soooo gooood.
You can always make it marsala style..
Cut each chicken breast into two thin pieces. Dip in flour and coat the bottom of a frying pan with butter and olive oil. Fry on both sides and then add wine and simmer. Top with sauteed mushrooms and garlic and serve. You can also try wrapping the breast with prosciutto before frying it. That turns out pretty delicious as well.
Apparently they do. A quick search on the Internet and I found this recipe, for Chicken braised in a red wine sauce. I read through the comments and they all seemed to like it, however, it sounded like most reduced the amount of sugar in the sauce.
http://allrecipes.com/Recipe/chicken-and-red-wine-sauce/detail.aspx