Sistah Pat

Here’s an oldie but a goodie from Cooking Light, 1986.  I always buy cheap wine for cooking.  I used to buy cooking wine in the grocery but it has a lot of sodium and I’ve discovered over the years that the cheapest wine on the shelf is still much better for cooking than the cooking wine from the grocery.  I usually serve this dinner with steamed broccoli.

2 boneless, skinless chicken breasts
1/8 tsp. salt
Vegetable Cooking Spray
2/3 cup Chablis or other dry white wine
1/2 pound fresh mushrooms, quartered
2 Tablespoons minced onion
1 teaspoon cornstarch
2 tsp. Chablis or other dry white wine
1 cup hot cooked rice

Sprinkle chicken with salt.  Coat a heavy skillet with Vegetable Spray; place over medium heat till hot.  Place chicken in skillet and cook until browned on both sides.  Add 2/3 cup wine, mushrooms, and onion.  Bring to a boil, cover and reduce heat, simmer 15 minutes.  Remove chicken from skillet and keep warm.

Combine cornstarch and 2 tsp. wine; stir into mushroom mixture in skillet.  Cook, stirring constantly, until thickened and bubbly.

Serve chicken and wine sauce over hot cooked rice.  Yield 2 servings (about 209 calories per serving plus 90 calories per 1/2 cup cooked rice)