Although I’m originally from Quebec, I grew up in South Florida where the weather can be interesting at times. I’ve gone through hurricane preparedness more times than I care to remember, so when Hurricane Irene made its way to the northeast where I now live, it was business as usual at my home.
While chips, dips, nuts and candy can be great when you’re boarded up, ‘real’ food can be a nice treat. The night before the hurricane was to visit us, I made a simple and fast-to-prepare chicken dish in my slow cooker that was easily reheated on my grill in a pot after we lost power the next day.
Ingredients:
- 4 boneless, skinless chicken breast halves
- 2 tsp. fresh sage, chopped
- 1/2 of a 750 ml bottle dry Riesling
- 2 cups chicken broth
- 4 large Portobello mushrooms, sliced
- 2 Tbs. Dijon mustard
- 1 cup heavy cream
- 1/2 tsp. each salt & pepper
Directions:
- Place all the ingredients in an 8-quart slow cooker (Crockpot). Cook on high for 5 hours or on low for 8 hours.
- Serve over white rice.
4 Servings.
Notes: If you like a thicker sauce, simple combine a teaspoon of cornstarch and 3 tablespoons of water in a dish and add to the sauce. Turn slow cooker to high and cook for 5-10 minutes until the sauce has thickened.
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