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Chicken Feta Corvo Wine Sauce

                                                                                                             Bariatric Friendly

 Serving for 4


5 – 6 Skinless Boneless Chicken Thighs                                                            2 Jumbo Portabella Mushrooms – Sliced into chunks                                          1/4 cup Olive oil                                                                                            Garlic Seasonings – 1/4 tsp Salt, pepper and garlic Powder 
1/4 cup chopped fresh Parsley, 
4 Slices chopped Munster Cheese, 
4 Tbs Salted Butter,                
1/4 cup Chicken Broth 
1/4 cup of Corvo White Wine
2 oz crumbled Feta cheese

Prep Chicken

 Cut Chicken into cubes,
Saute in Olive Oil and add salt, pepper & garlic powder
Cook both sides – crispy
Don’t worry about it being raw.  it will be completely cooked by the end.
Place cooked chicken in a pan

Using the same frying pan
Add Sliced Garlic,  2 Tbs butter and fresh parsley cook until garlic is lightly golden
Add in Cooked Chicken, Sliced Virginia Ham, and another 2 Tbs Butter
Saute for a minute then

Add Corvo Wine
Saute for another 1 – 2 minutes.

(I used the Corvo Wine that my husband received as a gift. it is the wine that is made
from his town in Sicily.  Opps! but it made the meal delicious.  I always believe if you use
good wine your dish will taste delicious!  Corvo is now my new favorite wine. )

Add in chicken Broth and Munster cheese cook until cheese is melted. 
Then add in chopped pepperoni. Saute for another 1-2 minutes to it begins to boil. Take off heat.
Add in Feta Cheese.  If you want it crispy place frying pan in broiler for 1-2 minutes.
Make sure your frying pan is made to go into oven! if not, place in pan and broil.
Excuse the non-tiled wall. I bought a new gas stove and remodeling the Kitchen.

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