Monday, July 30, 2012


This meal is a looker--will definitely impress, but is easy to make.  I am absolutely a mushroom and asparagus freakkk!  I would usually love to have this meal with mashed potatoes on the side, but since it's summer I wanted to make a lighter dinner.  This is definitely satisfying, but also very healthy and doesn't have the huge fat content that is usually associated with these flavors in restaurants.  

4 chicken breasts
2 cups red wine
1 bay leaf
1/2 Tbsp. fresh rosemary (or 1/2 tsp. dried rosemary)
1 1/2 cups red grapes
1 bunch of asparagus
1 medium portabella mushroom cap, sliced
2 cups crimini mushrooms, sliced
salt and black pepper to taste
4 Tbsp. olive oil (and more for sauteing)

1.  Preheat oven to 375 F.
2.  Mix chicken breasts with 2 Tbsp. of olive oil and season with salt and pepper.
3.  Bake chicken for 25-35 minutes, or until there is no pink in the center of the chicken.  
4.  In a sauce pot on medium heat add red wine, rosemary, and bay leaf.  Let it reduce until it has reached a syrup likeness.  It takes about 30 minutes.

5.  In a separate pan on medium heat add the red grapes with 1/2 cup of water.  Let it cook for about 30 minutes or until the grapes are completely tender.

6.  Saute portabella mushrooms with olive oil and salt and pepper to taste until they brown, and then do the same with the crimini.   You can saute these together, but make sure to not overcrowd the pan.  

7.  Coat the asparagus with 2 Tbsp. of olive oil and salt and pepper to taste.  You can either grill the asparagus or bake it at 400 F for 15 min.  

8.  To plate this dish: first place down a fourth of the asparagus, one chicken breast, a fourth of the mushrooms, a fourth of the grapes, and a fourth of the red wine reduction.  

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