When I moved to Colorado, I was already pretty passionate about learning to expand my cooking knowledge. I knew basic stuff thanks to my diligence in meeting with Nora and Traci (in Cali) every week to learn from actual homemakers and wives. Upon coming to Colorado, I wondered how I would keep up my habit of learning, until I met a great couple from my church, Amy and Jason. Jason happened to be a chef – he still is a chef btw. Anyway, I started meeting with them every week, to play games and learn to cook. Jason really taught me a lot, and I am so grateful for his help, as it truly boosted my confidence in the kitchen!! Therefore, per Lou’s request, here’s one of my favorite recipes (it takes about an hour to cook, but it’s SO worth it!! And this is what I was cooking for Paul the night he proposed — it got burnt that night but still tasted good…):
4 Chicken breasts
1 small white onion (you’ll use about half of it)
2.5 cups Heavy Whipping Cream
4 cloves Garlic, chopped
1/2 cup White Wine (I use a sweeter wine than dry, and I DON’T use “cooking wine”)
1/2 cup Parmesian Cheese, shredded (LOT better if you use the real stuff instead of the generic grated stuff for spaghetti)
1/2 stick butter
1-2 Tbsp Canola Oil
- Pre-Heat Oven to 425, and put water on for pasta. Don’t forget to put pasta on when water starts to boil.
- On Med-High heat, sautee onion and garlic in the oil and butter. DO NOT BROWN.
- When onion are translucent, add 1/2 c. white wine. Let cook down. The type of white wine will give the sauce a more sweet or dry taste, I usually buy a sweeter wine for this dish; do not use “cooking wine” – it’s too dry.
- When the liquid has cooked down, or there is a little bit of liquid left, add 2.5 cups heavy whipping cream to the mix. Let simmer, stirring frequently so as not to burn the cream.
- After about 5 minutes, add the shredded parmesian cheese to thicken the sauce more.
- While you are in-between steps on the sauce, trim the chicken breasts of fat. Coat each side of the chicken with Basil, Salt and Montreal Chicken Seasoning (it’s a grill seasoning found with other spices in the store)
- Line another pan with oil, and sear both sides of the chicken. Searing means you will lightly brown each side.
- When both sides are seared, put all the chicken in a casserole dish and bake in the oven for about 10 minutes. Check chicken for doneness (when you see no pink) every 5 minutes until finished.
- When pasta is done cooking, drain and lightly coat with oil so it doesn’t stick together.
(Serves about 4 people)