White Wine: Cannonball Chardonnay 2010. Yes, I am recommending a wine called "Cannonball". My local wine merchant had a tasting and I really liked it. This is one of the vineyards that is using steel fermentation. Give it a try.
Red Wine: Rodney Strong Cabarnet Sauvignon.
Mimi's Shopping List
1 10 oz package frozen baby peas
1 pint fresh mushrooms (optional)
1 bunch flat leaf parsley
1 fresh melon
1 8oz container sour cream (optional)
1/4 lb swiss cheese sliced
boneless chicken breasts
1/4 lb boiled ham sliced
1 box stuffing mix
1 can cream of chicken soup
1 can cream of mushroom soup (optional)
1 box white rice
Red or white wine
Dry white wine for sauce
The Week is Half Over Let's Celebrate!
Mimi's Organization and Other Thoughts
- Check your pantry. Do you already have: butter, frozen peas, soup, white rice?
- You will understand from the commentary on the recipe why mushrooms are optional. The same goes for the sour cream. It's your choice and your chicken!
- We recommend buying chicken breasts and pounding them to about 1/2 inch thickness. The thinly sliced breasts are usually too small to roll up with stuffing in them. The recipe as written can serve 4 - 6. Assume 1 - 2 chicken cutlets per person.
- A quarter pound of both cheese and ham should yield a sufficient number of slices. Just assume 1 slice of each for each breast and adjust accordingly.
- Stovetop or Pepperidge Farm stuffing mix is fine for this recipe.
- In my version I use cream of mushroom soup.
- As we've said before, you can never go wrong with Uncle Ben's rice. (Although I have always cut corners and used Success Rice.)
You can never go wrong with this "cab". It has nice balance and is affordable.
I would never drink a cabarnet sauvignon with this meal. I just don't see this wine complementing the dish. But, we always say, to each his own when it comes to wine.
Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays