Chick'n in Champagne

Two things lately I've been kind of on a kick about - reading about life in France and trying different wines. I've become a little obsessed now with finding recipes that cook with wine, and combine two of my interests. This is the result!

Chick'n in Champagne

Vegan chick'n breasts (I used Gardein Chick'n Scallopini)
Herbs, such as chervil, tarragon, or thyme
One shallot, chopped
1 c. champagne (I had some Brut on hand, so that's what I used)

Place the chick'n in a shallow baking pan. Salt and pepper, then pour the champagne over them. Sprinkle on the shallot, trying to get it as even as possible. Bake at 350 for about 20 minutes. Serve with brown rice. Enjoy!

Mediterranean Chick'n

2014 was very much a roller coaster year for me. Other than the fact that my daughter got married, I am not sorry to see the year end. I know, I know, how many times do you see someone say that, or how they are glad the day, month, etc. has ended. Depressing. But I am looking forward to this new year, and hoping for many great and wonderful things to happen! I am starting it off by returning to my blog and posting that which I very much enjoy - cooking!

I posted a picture of this on Facebook months ago, and had several people ask for the recipe. So, here you are!

Mediterranean Chick'n

1/2 lb. fresh mushrooms, sliced
2 green onions, sliced
2 T. olive oil
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1/2 c. white wine
1/2 c. pitted black olives
1 t. granulated garlic
1 t. dried basil
1 t. dried oregano
1 t. salt
1 t. pepper
One package gardein chick'n scallopini

In a bowl, combine mushrooms, green onions, oil, garlic, sauce and paste. Add wine, olives and spices. Place chick,n in a casserole dish. Cover with sauce. Bake 50 minutes at 375 degrees, uncovered. Serve. Enjoy!

This really was delicious!