elted.
Serve with White Wine Sauce and sprinkle with parsley.
2 to 15 minutes.
Wine Sauce: In a frying pan, melt
For the red wine sauce:
Heat the oil in
Cut head of garlic in half, place on a
top. Combine UNDRAINED tomatoes, Burgundy, garlic and sugar. Pour over meat
alt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts
5 minutes until done.
WINE SAUCE.
During the last 10
ubes, white wine vinegar, olive oil, oregano, thyme and garlic together overnight
br>Wine Sauce: In a large pot, heat oil and add garlic. Lightly
Salt chicken breasts on both sides.
Pour olive oil into a large, heavy fry pan and place on medium heat. When hot, place chicken breasts in pan and brown on both sides.
Add garlic to pan and saute with chicken over low heat.
Cut peppers into large strips and place in pan.
Pour 12 oz white wine into pan and cook on medium heat until chicken is cooked through. If wine evaporates, add 4 oz more and continue to cook.
Slice chicken and place on platter with the garlic slices and red pepper. Pour wine sauce over top and serve.
or the orange and red wine sauce, place wine, juice, stock, sugar and
erving. Serve with Raisin Sauce.
For Raisin Wine Sauce: Combine ingredients except
arm.
For the Red Wine Sauce:
Put the sugar in
ut skillet.
Tarragon White Wine Sauce:.
In same skillet, melt
inch slices.
Red Wine Sauce:
Drain all but 2
eep warm.
For the Wine sauce----------------.
In the same frying
minutes.
Bring the sauce ingredients (except the butter) to
For sauce- combine all ingredients except lemon juice and reduce by half over medium heat.
Add lemon juice and serve over prepared mahi mahi fillets.
For fillets- Coat bottom of a large skillet with olive oil and heat to almost smoking.
Salt and pepper fillets and pan sear each fillet for 3-4 minutes on each side.
Plate each fillet and serve with Caper Garlic Cream Sauce.
rimp completely. Reserve shells for sauce (recipe to follow) and rinse
et aside.Slice your garlic with a garlic slicer or use a