I had so much fun making this port wine reduction sauce for dinner last night. PLUS the kids were crazy about how great the house smelled when they got home and that warms my heart!
Notice I am wearing the cutie strawberry apron my Dear Mother handmade for me.
First....I put the frozen chicken breasts into the oven to slow cook at 325 degrees for about 45 min
I chopped the shallots and prepared the other ingredients.
After cooking the shallots for about 5 minutes in the butter you add the thyme and the wine....can you hear it sizzle??
I can never really follow a recipe exactly....so I add heavy cream.... just to make it nice and thick!
Turn it down and cook the sauce for 3o minutes.....
***That is when I started making the sauteed spinach...I added fresh mozzarella and the rest of the mushrooms.
30 minutes have passed and my sauce is PINK...ohhh well...I soldier on.....it still smells good so I figure it must be good...
Now it's time to brown the chicken....Make sure the chicken is DRY and the pan is really hot....time for another sizzle...
Pour the sauce over the browned chicken
Let it cook, covered for about 5 min or so..
Finished Dinner! I never got around to making the Brown rice...had to run Emily to soccer all the way across town....so we had some bread and butter.
Pink sauce and all..it was still a success!
I hope you have as much fun making this dinner as I did....I measured the sauce and counted my calories....the entire dinner was about 500 calories...but because I did go to the gym after work...I still lost weight this week!
So you CAN have your cake and eat it too. If you Balance your calories with exercise...I think I am getting the hang of this!!
Kisses,
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