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Chicken and Asparagus in White Wine Sauce
- 4 skinless ((6-ounce) boneless chicken breast halves)
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbs butter
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1/2 cup dry white wine
- 1/2 cup fat-free (less-sodium chicken broth)
- 2 garlic cloves (minced)
- 1 lb asparagus spears (trimmed)
- 2 Tbs chopped fresh parsley
- 1 Tbs fresh lemon juice
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
- Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.
Cheesy Green Onion Quiche
- One 9-inch pie crust
- 8 slices bacon (cooked and crumbled)
- 3/4 cup shredded Cheddar cheese
- 3/4 cup shredded Swiss cheese
- 4 eggs (well beaten)
- 1 cup sour cream
- 1/2 cup half & half
- 1/4 cup green onions (chopped)
- 1 Tbs all-purpose unbleached flour
- 3/4 tsp salt
- Black and red pepper to taste
- Crumble bacon into the bottom of prepared pie crust. Sprinkle cheeses on top of bacon. Combine remaining ingredients in a bowl and pour over bacon and cheese. Bake at 375 degrees for 40 to 45 minutes. Let cool 10 minutes before serving.
Cheesy Chicken Enchiladas
- 2 1/2 cups chopped cooked chicken breast
- 2 cups
- 8 ounces preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 2/3 cups plain low-fat yogurt
- 1/3 cup butter — melted
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 10 3/4 ounces condensed reduced-fat — reduced-sodium cream of chicken soup (such as Healthy Request, undiluted)
- 4 1/2 ounces chopped green chiles — drained
- 8 8-inch flour tortillas
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup
- 2 ounces finely shredded reduced-fat sharp cheddar cheese
- 1/4 cup chopped green onions
- Preheat oven to 350°.
- Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
- Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
- Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. -Jeffery Lindenmuth
Cheese-and-Tomato Toasts
- 5 ounces mild — (5 to 6 creamy goat cheese or cream cheese, at room temperature)
- 2 tablespoons chopped parsley
- 1/4 teaspoon black pepper
- 2 plum tomatoes — seeded and diced
- 3 tablespoons olive oil
- 1/8 teaspoon salt (optional)
- 1 loaf Italian bread — (about 8 oz.)
- 2 cloves garlic — halved
- Preheat oven to 400°F. In a small bowl, stir together goat cheese, 1 Tbsp. parsley and pepper until thoroughly combined. In a medium bowl, stir together tomatoes, 2 tsp. olive oil, salt and 1 1/2 tsp. parsley.
- Slice off and discard ends of bread. Slice loaf diagonally into 1/2-inch-thick slices and place on a baking sheet. Toast in oven until golden brown, about 5 minutes. Rub 1 side of each toast slice with cut side of garlic. Brush with remaining olive oil.
- Just before serving, spread toast slices with cheese mixture and top with tomato mixture. Sprinkle remaining 1 1/2 tsp. parsley on top.