Tuesday, February 15, 2011

My brain hurts!

Today is one of those days that I wished I could have stayed in bed, head under the covers, and hidden away from the world. Today is one of those days where almost everyone I spoke with made my eyes cross, and my brain hurt. Advil doesn’t help with this type of day; the synapses in the brain are just too dazed and confused.

So, I seek solace in working on updating my recipes once again. As I reread many, I wonder how in the world I was able to make ingredients listed come together and taste good. I try to think back, remember the outcome, and a choice needs to be made…discard, revamp or accept as is. While I keep many, the garbage can fills with crumpled paper as I think to myself…what was I thinking? Suddenly I realize that my brain doesn’t hurt as much as it had; the confusion had gone into the trash bin also. I wish all difficulties could be so easily solved.

With that said, I now intend on starting on a book that friend Heidi has lent me. It centers upon one of my favorite types of humans, the werewolf; for we all know that werewolves rule and vampires can only drool.

Not to forget the recipe part of this post, here’s a simple dish that uses wine as an ingredient, not just as something to drink on the side.


Chicken in Port Wine Sauce


4 boneless, skinless chicken breasts halves
2 Tbsp crushed, dried basil
¼ tsp each salt and ground black pepper
½ cup all purpose flour
¼ cup canola or peanut oil
¼ cup port wine
1 cup heavy whipping cream
3 Tbsp cream cheese
2 Tbsp diced, reconstituted sun-dried tomatoes


Place the chicken between plastic wrap and pound out to ¼” thickness. Season both sides of chicken with basil, salt and black pepper before lightly coating with flour.

In a large skillet, heat oil on medium-high heat; brown chicken about three minutes on each side. Remove to platter and keep warm.

Deglaze skillet with port wine; add heavy cream, cream cheese and sun-dried tomatoes, whisk together. Reduce heat to low and let simmer for 10 minutes. Spoon sauce over chicken.

Makes 4 servings.

Mary Cokenour
February 15, 2011

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