A Valentine Recipe
This weekend is Valentine’s Day and I’m trying to figure out a nice dish to fix for Mr. Bartender. Besides, I’ve been getting a few requests for posts from the foodie part of my life. No problem.
In the process of searching the web for something yummy, I came across a new blog called BrokeAss Gourmet. This blog is all about living large on a budget – recipes you can make for under $20 and cheap wines that taste great. While I was salivating at the $5 Dessert: Chardonnay-Poached Pears with Raspberry-Balsamic Reduction, it occurred to me that I have a tasty, simple recipe that I should make. It’s called Festive Chicken Supreme. And, if you like blue cheese (like I do)…you’ll love it.
So just in case you are searching for something new to make this weekend, here’s the recipe for Festive Chicken Supreme (makes 6 servings).
- 3 split chicken breasts ½ teaspoon salt
- Cooking oil 2 tablespoons flour
- ¼ cup dry white wine 3 tablespoons salad oil
- ¼ cup crumbled blue cheese ¼ teaspoon pepper
- 1 (10 ¾ oz) can condensed cream of chicken soup
About 1 ½ hours before serving: On wax paper, coat chicken with flour.
Heat oven to 350° F.
Add a small amount of cooking oil to a 12-inch skillet. Over medium heat, cook chicken until lightly browned on all sides. Mix wine, blue cheese, undiluted cream of chicken soup, salt and pepper in a shallow 3-quart casserole.
Arrange chicken in the casserole. Spoon some of the soup mixture over chicken to coat.
Bake 30 minutes uncovered and 30 minutes covered with aluminum foil. Serve with rice pilaf or a nice veggie like green beans.
So there’s no real need to wait for next Valentine’s Day or any other special occasion. The next time you want a savory slow cooked meal…give it a try. Cheers!
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