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Hi everyone, today's recipe is a delicious combination of Chicken, Bacon and Mushrooms cooked in White Wine. The different flavors and textures of this dish make it extraordinarily delicious. You will be cooking everything in one pan, so it doesn't get simpler than that. This recipe is easy, budget friendly and will satisfied any picky eaters.  Enjoy!

Serves 4-5
  • 2 large chicken breast cut inot bite size pieces
  • 2 cups of white mushrooms cut into bite size pieces
  • 1 large onion cut into chunks
  • 4 slices of bacon cut into chunks
  • 2 minced garlic cloves
  • 1 tablespoon of butter
  • 1 tablespoon of extra virgen olive oil
  • 1 14oz can of chicken broth
  • 1 cup of white wine (Use a good quality wine to ensure your dish will be flavorful)
  • salt and black pepper to taste¼ cup chopped fresh parsley to garnish
  • 1½ tablespoons of all purpose flour (optional)

In a large pan, on medium-low heat, melt the butter and also add in the olive oil. Once the butter is melted, cook the bacon on medium low for about 5-6 minutes or until golden brown.

Remove the bacon from the pan, and in the same pan and oil, cook the chicken pieces, season them with salt and black pepper to taste. Cook for 2-3 minutes or until the chicken changes in color. It doesn't need to be cooked all the way through because it will finished cooking later. After 3 minutes or so, remove the chicken from the pan and reserve it with bacon.

In the same pan, with whatever oil is left in the pan, cook the onion and the garlic on low heat for about 3 minutes or until the onion is soft and transparent. Make sure to lower the heat because you do not want to burn the garlic, or else, the dish will be really bitter.

Once the onion is cooked, add in the the White Wine, and cook on medium-high for 2 minutes, just so the alcohol in the wine can evaporate a bit. After 2 minutes or so, add in the chicken broth, and the mushrooms, set the heat to medium, and continue to cook for 15-20 minutes or until the mushrooms are soft and the liquid has evaporated by half.

Taste the flavor, add any salt and pepper if needed, if your dish looks too watery, you can add up to 1½  tablepoons of flour to thicken it up a little bit. (optional)

Add the chicken and the bacon back into the pan and continue to cooked for 3-5 more minutes or until the chicken is completely cooked. Turn off the heat, sprinkle some fresh parsley over the stew, give it a stir, and serve.

This dish is great with white rice, or over pasta or mashed potatoes!

Hi everyone, today's recipe is perfect as a Christmas treat or a perfect as a homemade present, easy and delicious!

Makes 2½ dozen

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • ½ teaspoon salt
  • 1½ sticks unsalted butter, soften (3/4cups)
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • Colored Sugar for decoration
  • Holiday Sprinkles for decoration
  • Christmas cookie cuters

Preheat oven to 375ºF

Combine flour and salt together, mix well and set aside for a minute.

In an electric blender on medium speed, cream the butter  and the sugar. Add in the egg, and the vanilla extract, blend on medium speed until all the ingredients are well combined.  Scraped down the sides of the bowl, set the speed to low and add in the flour. Blend on low until combined. Do NOT overmixed.  Refrigerate dough for 1 hour before using it.

On a floured surface, roll out the dough, to a ¼ inch thickness. Use your Christmas cookie cutters to cut out the cookies. Decorate with color sugar and bake for 12-15 minutes or until slightly brown.

I decorated half my cookies with colored sugar and the other half I used pre-made  icing to decorate them.  To decorate with the icing, first, cook the cookies and after they have cooled completely, decorated them as you please. To decorate with the colored sugar, decorate the cookies before baking them. Then bake at 375ºF for 12-15 minutes.


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