Holiday Roast

 This is a great recipe for the holidays or anytime.

5 lb. beef roast
1/4 tsp. each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/3 c. each: dry red wine, cold water
1/8 c. olive oil
1 onion peeled and quartered

10 pepperoncini peppers

Preheat oven to 350 F'.

Peel, rinse, cut onions. 

Peel, crush and chop garlic.

Remove roast from refrigerator and place in a roasting pan. 

Pour some of the wine and oil over roast. 

Make some tiny slits all over roast. Stuff slits garlic.

Sprinkle half of the seasonings over roast.

Turn roast over. 

Pour some of the wine, oil over other side of roast. Repeat prior process with garlic and seasonings.

Pour rest of wine and water in bottom of pan.

Add peppers and onions to pan. 

Place pan in oven and cook for 2  1/2 hrs . approx or until done.

Remove roast from oven and cover with the foil to keep warm. 

Let rest for a few minutes before carving.

Serves 6.

Recipe To Help Flooding Victims

 Once again, we’re reminded that when natural disasters strike, it affects us all.

Prayers, thoughts for residents of the US. Northeast and California who are dealing with record flooding.

On this website there are links to some organizations that are helping in relief efforts. 

Any help would be greatly appreciated.

Thank you.

Recipe To Help Tennessee

 Once again, we’re reminded that when disasters strike, it affects us all.

Prayers, thoughts for the residents of Tennessee as they continue to clean up from a tornado that struck the state earlier this month. 

The tornado devastated many and 6 lives were lost.

On this website there are links to organizations that are helping in the relief efforts. 

Any help would be greatly appreciated.

Thank you.

End of Fall Fried Apples

This is perfect for fall or anytime.

2 apples sliced 
2 - 3 T. butter 
1 - 2  T. sugar, adjust to taste
1/4 tsp. ground cinnamon

Cut apple in half, remove core, cut apple into slices.

Heat saute pan to medium high heat.

Reduce heat to medium, add butter. 

Add apples to pan and brown on one side for 3 - 5 min. approx.  

Sprinkle some of cinnamon and sugar over fruit. 

Turn over apples, repeat cooking process with remaining sugar and cinnamon.

Serves 4. 

Big Game Pasta Salad

 Michigan’s playing this week in the Big Ten Championship game.

This is perfect for your game watching party, a holiday get together or anytime

4 qt. water
1 package pasta shells (16 oz)
1/2 c. each: chopped bell pepper, chopped onions, chopped celery 
1/ 2 - 3/4 c.  mayo (to taste) 
1/8 c. cocktail olives (sliced)
1/4 tsp. each: black pepper, salt, granulated garlic


Bring water to boil in a pot, add some of the salt, and carefully add pasta.

Cook pasta according to directions on package.

While pasta is cooking, peel, rinse, chop onions.

When pasta is done, carefully drain water from pasta and rinse pasta with cold water through strainer if desired.

Rinse, seed, chop peppers.

Rinse, cut ends from, chop celery.

Chop olives.

In a large serving bowl combine: drained pasta, remaining ingredients and mayo.

Toss well to coat.

Place in refrigerator to chill until ready to serve.

Serves 4 - 6.

Turkey Quesadillas

 This is perfect for holiday leftovers or anytime.. 

8 flour tortillas
1 - 1 1/2 c. each: chopped cooked turkey, shredded cheese
1/4 tsp. each: salt, pepper
1/3 - 1/2 c. each: chopped onions, chopped peppers.
2 - 4 T. olive oil
1/2 - 1 tsp. each: Worcestershire sauce, fresh lime juice
1 clove garlic crushed, chopped

nonstick cooking spray 

Peel, crush, chop garlic

In a bowl combine turkey, lime juice, Worcestershire sauce, salt, pepper, garlic. 

Mix to coat turkey, let set for a few minutes to marinate.

Peel, rinse, chop onions. 

Seed, rinse and chop peppers.

Put oil into a measuring cup.

To assemble: 

Preheat skillet to medium high heat, lower heat to and spray non stick spray.

Place a tortilla on skillet.

Use a pastry brush, brush both sides of tortilla with oil. 

Arrange turkey on tortillas, top with onion and garlic. 

Sprinkle 1 - 2 oz. of cheese over turkey and veggies. 

Brush another tortilla on both sides with oil and place over tortilla. 

Cook quesadilla on 1 side for 3 min. 

Flip quesadilla on other side and cook for 3 min. more or until done. 

Repeat cooking process with remaining tortillas.

Serves 4.

Simply Squash

This is perfect for fall, as a Thanksgiving side dish or anytime.

I used acorn squash, but this is good with butternut squash too.

1 squash, cut in half

2 T. butter 

1 T. pure maple syrup 

1/4 tsp. each:  pepper, salt

1/2 tsp. ground cinnamon (optional)

Preheat oven to 350’ F.

Cut squash in half lengthwise, scoop out seeds and place into a oven safe baking pan.

Top squash with butter pieces, drizzle maple syrup over squash with a clean spoon.

With a clean spoon, sprinkle salt, pepper and cinnamon over squash.

Bake baking pan in oven and cook squash for 20 - 30 min. or until done.

Serves 4.

Bulldog Gravy

This recipe is dedicated to my Aunt Jean. 

This week would’ve been her 91st birthday.

This was one of her favorites.

The gravy’s perfect for the holidays, a fall meal or anytime.

2 - 3 T. meat drippings

1 - 1 1/2 c. each: water, milk

1/4 - 1/2 tsp. each: salt, pepper

1/4 - 1/3 c. flour

Heat skillet to medium high heat, lower heat to medium.

Put in meat drippings, add flour to pan, stir for 1 min. or desired color.

Slowly add liquids, stirring constantly.

Add salt, pepper and continue to stir constantly until thickened.

Game Day Ribs

The Lions are once again playing in prime time this week.

These ribs are perfect for watching the Lions,  game day, the playoffs, company or anytime.

 Enjoy and Go Lions!

1 large pkg. rib ends

1/2 tsp. each: salt, pepper

1 T.  granulated garlic

2 - 3 c. prepared barbecue sauce.

non stick cooking spray 

Preheat oven to 350’ F.

Spray baking pan with non stick spray. 

Place ribs in a deep baking pan. 

Season ribs on both sides with salt, pepper, garlic. 

Cover ribs with aluminum foil, place baking pan in oven. Cook ribs for 1 hr.

After 1 hr. remove ribs from oven, reomve foil and slather ribs on 1 side with barbecue sauce. 

Place ribs back in oven uncovered and bake for additional 30 - 40 min. or until done.

Serves 4 - 6.

Catalina Dressing

  This is perfect on a salad or a dip.

1/2 c. olive oil

1/4 tsp. each: salt, pepper, paprika

1/2 - 1 tsp. red wine vinegar

1 - 2 T. ketchup 

In a clean bowl combine ingredients. 

With a clean fork, whisk ingredients for 10 - 20 sec. or until blended.

Serves 4.

Cracker Jack & Jill

The AL and NL  baseball championship series starts this week. 

Go Diamondbacks!

This is great for a game day get together, a Halloween party, movie night or anytime.

Enjoy!

5 - 6 qt. pre popped popcorn

2 c. brown sugar packed

1/2 c. white corn syrup 

1 c. each: butter, roasted shelled peanuts

1 tsp. each: salt, baking soda, vanilla extract 

Preheat oven to 250’ F.

Pop popcorn,  place popcorn,  peanuts in a roasting pan, set aside.

Heat pot over medium heat. 

Add brown sugar, butter and corn syrup to pan. 

Bring pan to a boil for 5 min., make sure to stir.

Remove from heat: add salt, vanilla and baking soda.

Pour mixture over the popcorn and peanuts, stir to coat well.

 Place roasting pan in oven, bake for 40 min or until done, stir a few times.

When finished cooking, remove popcorn and peanuts mixture carefully from oven, place on counter to cool. 

Serves 10.

Leftover Nachos

This is perfect for game day, movie night snack, lunch or anytime.

1 lb. cooked. ground meat 
1/2 c. each: chopped onion, chopped bell pepper, chopped tomatoes (optional)

1/4 c. sliced

1 pkg. tortilla chips

1 c. salsa
1/2 c. sour cream

1 - 2 c. shredded cheese

Peel, rinse, chop onions.

Rinse, chop tomatoes.

Rinse, seed, chop peppers

Arrange chips on 4 clean small plates. 

Spoon meat mixture over tortilla chips. 

Sprinkle cheese over chips, place plates in microwave and cook for 30 sec. - 1 min. 

Remove chips from microwave very carefully & top with your favorite fixings. 

Serves 4. 

Company’s Coming Salmon

 This is perfect for company, a healthy dinner or anytime.

1 lb. large salmon fillet

1/4 tsp. each: salt, pepper

1/2 tsp. each: dried or fresh dill,  granulated garlic

2 - 3 T. oil

1 T. balsamic vinegar 

non stick cooking spray

Turn oven on to broil.

Spray non cooking spray on a baking sheet.

Put salmon on baking sheet, drizzle oil & vinegar over both sides of salmon.

Sprinkle salt, pepper, dill, garlic on both sides of fish.

Broil salmon for 15 - 20 min. or until done.

Serves 4.

Quick Honey Mustard

This is perfect for tailgating, on a sandwich, as a dip or anytime.

1/3 c. mustard

1/8 - 1/4 c. honey

1/4 tsp. each: salt, pepper

1/8 tsp. hot sauce

1 T. oil

1/2 tsp. vinegar

In a small bowl, combine ingredients, mix with a clean fork until combined.

Serves 4.

French Dressing

 This is perfect over a salad or on the side as a dip.

1/3 - 1/2 c. olive oil

1/4 tsp. each: salt, pepper 

1/8 tsp. paprika 

1/2 - 1 tsp. lemon juice 

1 - 2 T. each: ketchup, mayonnaise 

In a clean bowl combine ingredients. 

With a clean fork, whisk ingredients for 10 - 20 sec. or until blended.

Serves 4.

Tartar Sauce

This is perfect to serve with fish, seafood, french fries.

I used lemon juice in a bottle for convenience, but you can use fresh lemon juice if desired.

1/2 - 3/4 c. light or regular mayonnaise 

1 - 2 tsp. relish

1 tsp. lemon juice

1/4 tsp. each: salt, pepper, dried minced onion

1/8 tsp. each: hot sauce, Worcestershire sauce

In a clean bowl, combine ingredients. Mix well with a clean fork. 

Place sauce in refrigerator to chill until ready to use.

Serves 4 - 6.

Greek Omelette

This is perfect for a late summer brunch or anytime.

8 eggs

non stick cooking spray

1/2 c. each: chopped onions, chopped tomatoes, feta cheese crumbles, chopped spinach

1/2 tsp. each: pepper,  salt, dried parsley

1 clove diced crushed garlic

Peel, rinse chop onions.

Rinse, chop tomato

Peel, crush, chop garlic

Rinse spinach and pat dry with a clean kitchen towel. 

You can also use a salad spinner to dry spinach. 

Remove ends from, chop spinach.

For each omelette:

Crack eggs over a small bowl, beat 10 seconds.

Add ingredients to eggs.

Heat skillet on medium high heat, lower heat to medium.

Spray nonstick cooking spray into pan.

Add egg mixture.

Gently push egg mixture from side of pan. 

Cook on one side for 2-3 minutes. 

Flip omelette over to cook on other side for 2-3 min or until done.

Makes 4 serving.

Hurricane Idalia

 Prayers, thoughts for everybody who were in the path of Hurricane Idalia.

The hurricane knocked out power to many, caused flooding, many homes were damaged, lives lost.

It will take many weeks for homes, businesses to recover from what happened.

On the left side of the website are links under Pay It Forward.

Some of the organizations are helping familes.

Whatever you can do to help will be greatly appreciated. 

Mahalo Chicken

Happy birthday Hawaii!

Hawaii became an official state on this day in 1959.

This is perfect for a summer supper or anytime.

1 lb. boneless, skinless chicken breasts thighs
1/4 c. pineapple juice 
1/4 tsp. each: salt, pepper, fresh diced ginger root, brown sugar
1 T.  low sodium soy sauce

2 - 3 T. oil

In a shallow dish combine, chicken, salt, pepper, ginger root, pineapple juice, soy sauce, brown sugar.

Let marinate in refrigerator for several hours or overnight.

Heat grill pan over medium high heat.

 Lower heat to medium and add oil.

 Add chicken and grill on one side for 8-10 min approx..

 Flip chicken over and grill on other side for 8 - 10 min more or until done. 

Serves 4. 

Pasta Olivia

 This is perfect for a summer supper or anytime.

1 pkg. thin pasta 
1 c. each: chopped: pitted olives, chopped tomatoes, chopped bell pepper, chopped onions

1/3 c. dry vermouth

1/4 c. sliced green onions

2 - 3 T. oil 

1 tsp. each:  parsley, oregano, basil (dried or fresh)

1/4 tsp.  each: black pepper, salt

1 clove fresh garlic, crushed & chopped

1 tsp. fresh lemon juice

zest of 1 lemon

Cook pasta according to directions. 

Peel, rinse, chop onions,  garlic and place in a clean bowl.

Seed, rinse, chop peppers, add to onions.

Rinse, cut ends from chop green onions, add to onion bowl 

Zest and cut lemon in half.

Rinse, chop tomatoes, add to onion bowl.

Preheat skillet over medium high heat. Lower heat to medium, add oil.

Combine: vegetables, olives, herbs, garlic, salt, pepper, lemon zest.

Squeeze some lemon over vegetables.

Cook for 5- 6 minutes.  

Carefully add vermouth, cook for a couple of minutes more.

 Serve over your favorite pasta.

Serves 4

Recipe To Help Maui

Prayers, thoughts, peace for all affected by the Wildfires in Maui.

The wildfires destroyed millions of acres, many homes, devastated families and claimed 55 lives.

On the left side of the website are links under Recipe To Pay It Forward. 

These are some organizations that are helping with disaster relief. 

Whatever you can do to help will be greatly appreciated. 

Thank you for being the difference.

DIY Build A Salad Bowl

 This is inspired by my grandma.

She would sometimes make salads in individual bowl and have everybody put what they wanted on their salad.

Enjoy!

2 c. each: torn romaine lettuce, baby spinach

1 c. each: chopped bell pepper, chopped tomatoes, chopped onions, sliced cucumbers 

1/2 c. each: sliced radishes, sliced mushrooms, bacon bits, croutons, chopped shallots

1/4 c. each: sliced black or green olives, sliced green onions, sunflower seeds

Peel, rinse, chop shallots and onions.

Snip ends from baby spinach.

Rinse lettuce, spinach and dry greens with a clean kitchen towel or spin dry with a salad spinner, set aside. 

Rinse, seed, chop pepper.

Rinse, chop tomatoes, mushrooms.

Rinse, remove ends from, and slice green onions, cucumber, radishes, place each vegetable into separate bowls.

To serve:

Place lettuce and spinach into 4 clean bowls, top with your favorite salad fixings.

 Serves 4. 

Coffee Break Ice Cream

 Adult need treats too.

I used almond milk, but you can use what milk or cream you like.

I’ve used Irish cream, but you could also use coffee liqueur instead.

3 - 4 c. almond milk

Pinch of salt

1/8 - 1/3 c. sugar

1 - 2 tsp. each: vanilla, espresso powder

1 - 2 T. each: cocoa powder, Irish cream

In a clean jar combine ingredients.

Screw lid on jar and shake jar for 3 - 5 min and place jar in freezer to chill for a few hrs. 

Serves 4.

Hollandaise Sauce

This week Bastille Day occurs. 

It’s considered a national holiday in France.

This sauce is perfect for a French inspired dinner, with vegetables or with eggs for brunch.

4 eggs

1/4 tsp. each: salt, pepper

4 c. water

1/4 c. butter

2 tsp. lemon juice

Crack 3 - 4 eggs and carefully separate yolks into a large heat proof bowl or a double boiler.

 Add lemon juice, salt, pepper. Whisk until well blended. 

Bring water to boil in a medium pot or bottom of the double boiler. 

Lower heat to simmer. 

Place bowl with eggs over pot, add butter, keep whisking and cook for 5 - 8 minutes or until sauce is thickened. 

Serves 4.

Grilled Watermelon

 This is perfect for summer or anytime.

8 slices watermelon

4 T. oil

1/4 tsp. salt 

Brush melon on both sides with oil.

Preheat grill pan to medium heat. 

Place melon slices on grill and cook on 1 side for a couple of minutes.

Flip melon over and cook on other side for a couple of minutes more or until done.

Sprinkle melon with salt

Serves 4 

Taco Salad

This is perfect for a get together or anytime.

1 lb. ground round beef
2 - 3 T. olive oil
1 onion, chopped
1/4 tsp. each: salt, pepper, chopped fresh cilantro or parsley
1 c. salsa
1 clove garlic (chopped, crushed)
1/8 tsp. red pepper flakes, chili powder
1 lime, juice and zest
1 - 2 c. nacho cheese tortilla chips

1 c. shredded cheese, chopped, chopped bell pepper, chopped tomatoes

2 - 3 c.  torn romaine lettuce

1/4 c. sliced black or green olives

Zest & cut lime in half. 

Peel, rinse, chop onions.

Heat saute pan over medium high heat. 

Reduce heat to medium and add oil.

Peel, rinse, crush, chop garlic.

Add meat and some of the onions

Brown meat and onions for 8 - 10 min. 

Add salsa, garlic, salt, pepper, red pepper flakes, cilantro, lime zest to meat. 

Cook for another 4 to 6 min. or until done. 

Squeeze some lime juice over meat mixture.

Rinse, dry lettuce with a clean kitchen towel or salad spinner.

Tear lettuce and place in a clean bowl. 

Rinse, seed, chop pepper.

Rinse, chop tomatoes.

Add tomatoes, onions, peppers to bowl.

Add meat to salad, sprinkle cheese and olives over salad.

To serve:  Add nacho chips.

 Serves 4. 

Easy Fattoush

This is perfect for summer or anytime.

Salad

1 head romaine lettuce

1 cucumber, chopped

1/2 c. radishes, sliced

2 roma tomatoes, chopped

3/4 c. pita bread cut into pieces

2 T. oil

1/4 c. green onions, chopped 

1 lemon halved

Dressing

1/4 c. olive oil

1 T. lemon juice

1/4 tsp. each: salt, pepper, dried parsley

1 clove garlic, crushed, chopped

Cut pita bread into pieces, set aside.

Cut ends from, rinse lettuce. 

Crush, peel, chop garlic, set aside.

Cut lemon in half, set aside. I’m

Dry lettuce in a clean kitchen towel or use a salad spinner.

Cut lettuce into pieces and place lettuce in a salad bowl.

Rinse, cut ends from, chop remaining vegetables,  place in salad bowl, set aside.

Heat skillet to medium high heat, lower heat to medium low, add oil.

Add pita pieces to skillet and fry on 1 side for a couple of minutes. 

Flip pita pieces over to fry on other side for a couple of minutes more.

Add pita pieces to salad. 

In a clean measuring cup, combine oil, salt, pepper garlic, parsley. Squeeze some of the lemon into oil mixture, stir with a clean fork to mix.

Drizzle some of the dressing over salad if desired.

Serves 4.

Kitchen Jar Ice Cream

Summer’s coming.

What’s a better way to celebrate summer than enjoying ice cream. 

4 c. heavy cream

Pinch of salt

1/8 - 1/3 c. sugar

1 - 2 tsp. vanilla

1 - 2 T. cocoa powder

1/4 - 1/2 c. chopped fresh strawberries 

Rinse, remove stems from and chop strawberries.

In 4 clean mason jars combine majority of ingredients except for cocoa & strawberries. 

Screw lid on jars and shake jar for 5 min. 

Remove lid from jar and add strawberries or cocoa powder if desired. 

Screw lid back on jar and place jar in freezer to chill for a few hrs. 

Serves 4.

Grilled Melon

This is perfect for summer or anytime.

1 melon (cantaloupe or honey dew)

4 T. oil

1 - 2 T. rum

1 T. sugar

Cut melon into slices, brush melon with oil, then with rum.

Preheat grill pan to medium heat. 

Place melon slices on grill and cook on 1 side for a couple of minutes.

Flip melon over and cook on other side for a couple of minutes more or until done.

Sprinkle melon with sugar.

Serves 4 - 6.

Holiday Steak

This weekend is the unofficial start of summer and grilling season.

This steak is perfect for Memorial Day Weekend or anytime.

I’ve used a grill pan but this also works on the grill too.

1 lb. steaks

1/4 - 1/2 tsp each: salt, pepper, granulated garlic

2 T. oil

1 T. each:  Worcestershire sauce, red wine vinegar 

1/4 tsp. dried parsley

Heat grill pan to medium high heat. 

Lower heat to medium,  add oil and place steak on grill pan.

Sprinkle garlic, Worcestershire sauce, salt, pepper, parsley on steak.

Pour vinegar on steak and cook on 1 side for 7 - 10 minutes. 

Turn steaks over and repeat cooking process until desired doneness.

Serves 3 - 4.

Citrus Chicken

This is perfect for dinner or anytime.

4 boneless skinless chicken thighs

2 - 3 T. oil (olive or canola)
1 - 2 T. low sodium soy sauce
Juice of 1 orange
1/4 tsp. each: black pepper, salt

Cut one orange in half. 

Heat skillet to medium high heat. 

Reduce heat to medium and add oil. 

Add chicken. 

Salt and pepper chicken on both sides. 

Pour soy sauce over chicken.

Squeeze some of the orange juice over chicken.

Cook chicken on one side for 10 min or until done.

  Turn over and squeeze remaining orange over chicken. 

Repeat cooking process for 10 min or until done. 

Serves 4.

Coronation Scones

 This is perfect for watching the coronation, Mothers Day brunch or anytime.

3 -  3  1/4  c. flour  (regular or gluten free)

2 eggs

1 c. milk

1 stick cold butter, cut into pieces

1/3 - 1/2 c. sugar (regular or dietetic)

5 tsp. baking powder

1/4 tsp. salt

1/3 - 2/3 c. blueberries

non stick cooking spray

Preheat oven to 400°. 

 Spray non cooking spray onto 1 - 2 baking sheets.

Rinse berries through colander, set aside.

Crack 1 egg into bowl and whisk slightly, set aside.

Crack other egg into a small bowl, beat slightly. 

Add milk, mix slightly.

Remove butter from refrigerator and cut into small pieces. 

In a large mixing bowl combine: 3 c. of the flour,sugar, salt, baking powder.

Add butter and incorporate into flour mixture with a pastry cutter.

Add blueberries to flour mixture.

Add egg milk mixture and work into flour until the flour is all wet. Be sure not to overwork dough. 

With very clean hands, sprinkle remaining flour onto your hands, rolling pin and work board so that dough doesn't stick. 

With your floured hands knead lightly and form dough into a ball. Place dough ball onto work board.

With a rolling pin, roll dough out to 1/2 inch thickness. 

With a clean knife, cut dough into 8 wedges and place on greased baking sheet.

Brush both sides of dough with beaten egg and place in oven. 

Bake for 15 min. approx. or until golden brown. 

Remove pan from oven when done and let cool.

Makes 8 scones.

Earth Day Salad

 Happy Earth Day all!

For Earth Day, I decided to eat vegetarian this weekend and make a salad for dinner.

This salad is perfect for Earth Day, a light lunch, for dinner or anytime.

I used baby spinach but you can use what leafy greens you like instead.

I’ve used a clean dish towel to pat dry spinach, but you can use a salad spinner to dry spinach if preferred instead.

I’ve used almonds, but you can omit almonds if there’s a nut allergy.

I also used feta cheese but you can use bleu cheese if preferred instead.

2 - 3 c. baby spinach

1 onion sliced

1 cucumber sliced

1/3 - 1/2 c. each: feta cheese, fresh blueberries, toasted almonds (optional)

1/4 c. sunflower seeds

Rinse blueberries in a clean colander, set aside to drain.

Rinse, snip ends off and pat dry spinach.

Peel, rinse, slice onion.

Rinse, cut ends of, slice cucumber.

In a clean salad bowl, place spinach.

Arrange vegetables on top of spinach.

Top salad with the blueberries, cheese and almonds.

Sprinkle sunflower seeds on top of salad.

Serves 4.

Chicken Lyon

 This was inspired by a dish they served on the Titanic to 1st.  class passengers.

You don’t have to be on a ship to enjoy this.

1 lb boneless skinless chicken thighs
1/4 tsp each: salt, pepper, dried parsley

1 - 2 T. each: olive oil, butter

1/3 c. each: chicken stock (low sodium), dry white wine
1 clove garlic, crushed and chopped
1/2 tsp. each: white vinegar,  cornstarch 

1 onion sliced into strips 

Peel, rinse, chop onions and garlic. 

Heat skillet to medium high heat.

Lower heat to medium, add butter and oil. 

Add chicken to pan. 

Sprinkle salt pepper, parsley on both sides of chicken and cook on 1 side for 7 - 10 min or until done.

 Flip over and cook chicken on other side 7 - 10 min or until done.

 Remove chicken from skillet and place on serving plate to let rest.

In a measuring cup, combine chicken broth and cornstarch. 

Mix with a clean fork until cornstarch is dissolved.

Reduce heat to medium low, add onions, garlic and sauté onions for a few minutes.

Very carefully add wine, use a clean whisk to to stir and let wine reduce. 

Add chicken broth mixture and vinegar.

Stir sauce with whisk for 5 - 8 min or until reduced.  

Spoon reduced sauce over chicken.


Serves 4