Another dairy free recipe, that wasn’t adjusted for dairy free folks but just happened to fit the bill – from our Sunday contributor, Chef Lance Cowart. I made a few adjustments in italics (as I know Louise C. counts on these!) as the cooking progressed. And, taking a page from another chef’s soon-to-be written book (I hope) Chef Orlando taught me to cook with good wine as opposed to bad, if you want the flavors of your dish to be equally good:
salt, to taste
2 cloves garlic, crushed (more is always better!)
1 lb thin-sliced boneless, skinless chicken breasts
1/2 cup no-salt chicken stock (get a full can, will need later. And I couldn’t find no-salt, low sodium was fine.)
1/2 cup good red wine – like a Pinot Noir*
1. Heat the olive oil in a large skillet over medium heat for five minutes. Add the mushrooms and salt lightly. Cook, stirring once, for 2-3 minutes, until the color just starts to change. Add the garlic and stir well.
2. Season the chicken on both sides with a sprinkle of salt and pepper. Push the mushrooms and garlic to one side of the skillet and add the chicken, laying it in a single layer. Cook, flipping once, for about 3 minutes per side (until just opaque).
3. Add the chicken stock and wine. Cover and cook for 15 minutes.
4. Remove the cover and flip the chicken. Let cook for 30 seconds before transferring the chicken to a serving plate. Sift a small amount of cornstarch (about 1 tsp) into the pan and cook the liquid (I didn’t have any liquid so I added about another ¼ to ½ cup of the left over chicken stock) , stirring constantly, until thickened. Spoon the sauce and the
mushrooms over the chicken.
5. Serve immediately.
I served this with green beans and the remainder of the *Bernardus Pinot Noir Carmel Valley. Ed noted that it was nice to have a good wine for cooking and the same wine at dinner = a good pairing.