for my kid brother's 35th Jack Benny (he's 74 but Jack was always 39).

It didn't take long (about 40 minutes) once I had all the ingredients
rounded up. And my sister-in-law who is a better cook than I'll ever be
asked me for the recipe. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken, Mushrooms & Tomatoes w/Port Wine
Categories: Poultry, Vegetables, Mushrooms, Wine, Herbs
Yield: 4 servings

4 Boned chicken breast halves
- or thighs
Salt & pepper
6 cl Garlic; peeled
2 tb Butter
1/4 lb Cremini mushrooms; halved,
- quartered if large
3 tb Fine chopped shallot
1/4 c Port wine
4 sm (3/4 pound) plum tomatoes;
- cored, quartered
=+OR=+
3/4 lb Cherry tomatoes; halved
2 tb Chopped parsley; garnish

Sprinkle the chicken breasts on both sides with salt
and pepper.

Drop the garlic into a small saucepan of boiling water,
cook for 5 minutes, and set aside. When cool, peel of
the skins.

Heat the butter in a heavy skillet and add the chicken
pieces. Cook over medium high heat for about 1 minute,
or until lightly browned on one side. Turn and cook for
about 1 minute on the second side.

Add the mushrooms and cook, turning chicken
occasionally, for about 2 minutes.

Add the shallots and the garlic cloves to the pan. Add
the Port wine, tomatoes, salt and pepper to taste.

Cover and cook for 10 minutes, or until the chicken is
cooked through.

Transfer the chicken, mushrooms, and tomatoes to a warm
platter.

If the sauce is too thin, cook it down for a minute or
two. Pour the sauce over the chicken and sprinkle with
chopped parsley.

UDD NOTES: I used Merlot wine as it was what was at
hand. Worked well. I used Cajun shallots (green onion)
chopped, slicing the tops to use for garnish along with
the chopped parsley.

By ELISE BAUER

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... The High Holidays have absolutely nothing to do with marijuana.

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