Main Dish

CHICKEN IN WINE MUSHROOM SAUCE

1 Tablespoon olive oil

1-1/4 lbs boneless chicken thighs cut in pieces

10 oz. mushrooms, sliced

1/2 large onion, cut in quarters then sliced

2 cloves garlic, minced

1 cup white wine

1/4-cup heavy cream or reduced fat cream cheese

1-cup chicken stock plus1-2 Tablespoon chicken bouillon granules

3 Tablespoons chopped fresh Basil

2 teaspoons seasoning only from pkg. onion soup

1 to 2 large teaspoons cornstarch to thicken, if needed

Brown the chicken in olive oil in large skillet.  Set chicken aside and

reserve drippings in skillet.

Cook onion and garlic in drippings about 2 minutes; add mushrooms

and cook about 3 minutes.  Stir in wine and cream; bring to boil and

simmer 3-4 minutes.  Add chicken stock.  Return chicken to sauce

and cook til done.  Add onion soup seasoning to taste.  Add cornstarch

to thicken.  Add basil and serve over rice.

ALMOND GREEN BEANS

1-pound green beans boiled to just tender and set aside.

In large skillet, add olive oil, then red onion, garlic, and

sauté until onions are translucent.  Add yellow pepper, chopped.

Stir in green beans and cook about 2 minutes.  Add sliced

almonds and heat till warmed

Such a great luncheon, everything was delicious


She also made banana nut bread