This is a tasty recipe, loosely based on my friend Adriana’s mom’s recipe for veal.
Ingredients for the chicken dish:
- 2 tablespoons butter
- 3 chicken breasts, halved
- 1 shallot, chopped
- 3/4 cup white mushrooms, sliced
- 1/2 cup Merlot red wine
Melt the butter in a skillet over medium heat. Add the chopped shallots and mushrooms and saute about 5 minutes. Add the Merlot and let simmer. While you are doing this, grill the chicken (seasoned with salt and pepper) on medium high for 10 minutes per side. Add the cooked chicken to the skillet, reduce heat to medium low and let cook for an additional 10 minutes, covered. Serve chicken with red wine/mushroom sauce on top!
Ingredients for the sweet potatoes:
- 3 large sweet potatoes, peeled and cubed into 1/2 inch squares.
- Cayenne pepper
Heat 1 tablespoon canola oil in a skillet over medium heat. Add the sweet potatoes. Season with the spices. Cover the skillet with a tight-fitting lid and cook 5 minutes over medium heat. Remove the lid and cook an additional 15 minutes, or until potatoes are slightly soft and browned.
Ingredients for the green beans:
- 1/2 package frozen green beans
- 1/4 cup chopped almonds
- 1 tablespoon olive oil
Directions for the green beans:
Cook the green beans according to package directions. Drain. Add the olive oil to the warm saucepan. Toss the almonds in the olive oil until they are slightly browned. Add the green beans and toss to coat. Serve!