Chicken with Wine

Ingredients:

6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
4 chicken breasts halves with bone
1/4 cup olive oil
1 teaspoon sugar
1/2 cup peeled chopped tomatoes, fresh or canned
1 cup dry white wine
4 ounces fresh sliced mushrooms
Preparation:

In a wide, shallow bowl, combine 4 tablespoons flour, salt, and pepper. Dredge chicken in flour mixture. Heat canola oil in a large skillet. Cook chicken in hot oil until browned on all sides. Cover and cook over low heat for 15 to 20 minutes; drain off excess oil. Stir 2 tablespoons flour and the sugar into tomatoes; blend well. Add tomato mixture to chicken. Add wine and mushrooms to chicken; stir. Cover and simmer for 20 to 30 minutes, or until chicken is tender. Serves 4.

Baked Chicken With Herbs-

Ingredients:

6 chicken breast halves
salt and pepper
1/4 cup butter
6 to 8 ounces sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken soup
3/4 cup dry white wine
1 can (5 ounces) water chestnuts, drained, sliced
2 tablespoons chopped green bell pepper
1/4 teaspoon leaf thyme, crushed
1/4 teaspoon leaf basil
Preparation:

Wash chicken and pat dry; sprinkle with salt and pepper. Heat butter in a large skillet over medium-low heat; cook chicken slowly until browned, turning to brown both sides. Remove chicken pieces to an 11x7 or 13x9-inch baking dish. Add mushrooms to the skillet and sauté until tender. Add soup to skillet then slowly stir in wine. Add remaining ingredients and bring to a boil. Pour sauce over chicken. Cover baking dish with foil and bake at 350° for 25 to 30 minutes. Uncover and bake 20 to 25 minutes longer, until chicken is tender and juices run clear. Serve with hot cooked rice or noodles.

Salmon in Champagne Sauce Recipe-

Ingredients:

1 whole 6- to 8-pound salmon, dressed
6 shallots, minced
1 pound fresh mushrooms, chopped, with 10 mushroom caps reserved
1 (25.4-ounce) bottle nonvintage Champagne or sparkling wine
1 teaspoon fresh lemon juice
1-3/4 cups creme fraiche or heavy cream
4 Tablespoons (1/2 stick) unsalted butter
Salt and freshly ground black pepper
Bunches of fresh herbs, for garnish
Preparation:

Preheat the oven to 450 degrees F.

Generously butter a large baking dish or fish poacher and place the salmon in it. Add the shallots and mushrooms and pour the champagne over all. Bake the salmon, uncovered, basting from time to time, for about 45 minutes, or until just cooked through.

Meanwhile, poach the reserved mushroom caps in about 1 cup of water and the lemon juice. Remove and set aside to drain.

When it is cooked, remove the salmon from the pan and set it aside. Strain the cooking liquid into a heavy saucepan, reserving the shallots and mushrooms. Boil the liquid over high heat until it is reduced to about 1/2 cup. Add the creme fraiche (or heavy cream) and boil until the sauce is reduced and thickened. Cut the butter into bits and whisk it into the sauce, one piece at a time, until emulsified. Season with salt and pepper to taste.

Skin the salmon and place it on a platter. Pour the sauce over and garnish with bunches of fresh herbs and the poached mushroom caps.