Serves: Prep: 10 min Cook: 30 min Total: 40 min

INGREDIENTS

• 3 tablespoons butter, divided
• 1 lb. chicken thighs
• Salt and pepper
• 1 tablespoon paprika
• 3 cloves garlic, minced
• ½ cup Austerity Wines Chardonnay
• ½ cup heavy cream
• ⅓ cup shredded Parmesan
• Basil leaves for garnish

INSTRUCTIONS

1. Preheat oven to 400F.
2. Heat 1 tablespoon of butter in an ovenproof skillet over medium-high heat.
3. While the skillet is heating up, generously sprinkle the salt, pepper, and paprika over both sides of the chicken thighs.
4. Sear the chicken thighs for about 3 minutes per side, until golden brown.
5. Transfer the chicken to a plate and set aside.
6. Turn down the heat to medium and add the remaining two tablespoons of butter to the skillet.
7. Add the minced garlic and cook for about 2 minutes until fragrant, stirring frequently.
8. Add the chardonnay, cream, and parmesan.
9. Whisk the mixture until creamy and begins to bubble.
10. Add the chicken back into the skillet and transfer it to the oven.
11. Cook for 30 minutes.
12. Sprinkle with chopped basil or full basil leaves and enjoy!

Serves: 4 Cal: 187

INGREDIENTS

• 1/2 cup hoisin sauce
• 2 tablespoons tamari or soy sauce
• 2 tablespoons honey
• 1 tablespoon minced peeled fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch chunks
• 2 tablespoons water
• 1 tablespoon cornstarch
• Steamed rice or lettuce, for serving (optional)

INSTRUCTIONS

1. Place the hoisin sauce, soy sauce, honey, ginger, garlic, and pepper in a 4-quart or larger slow cooker and stir to combine. Add the chicken and stir to combine. Cover and cook until the chicken is cooked through and registers an internal temperature of 165°F, 3 to 4 hours on the LOW setting, or 1 1/2 to 2 hours on the HIGH setting.
2. Transfer the chicken to a serving bowl with a slotted spoon. Pour the sauce into a small saucepan and bring to a simmer over medium heat. Meanwhile, stir the cornstarch and water together in a small bowl until the cornstarch is fully dissolved. Add the cornstarch slurry to the simmering sauce and cook until thickened slightly, about 1 minute. Remove from the heat. Serve the chicken with steamed rice or in lettuce leaves as lettuce wraps, with sauce for drizzling.

RECIPE NOTES

Hoisin sauce: This Chinese sauce is a thick, sweet condiment made from sugar, soybeans, garlic, sesame seeds, chiles, and spices. For this recipe, we recommend finding a thick, paste-like hoisin sauce that is sold in a jar, not a bottle. To make this dish gluten-free, look for a hoisin sauce that does not contain wheat.

Storage: Store the chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Serves: 4 Prep: 5 min Cook: 30 min Total: 35 Cal: 441

INGREDIENTS

• 1 tbsp olive oil
• 2 lbs chicken breasts (3-4)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 2 oz sundried tomatoes, chopped
• 1/4 cup Parmesan cheese
• 1/4 cup fresh basil, chopped

INSTRUCTIONS

1. Preheat oven to 375F degrees.  In a large oven-safe skillet over medium-high heat, heat the olive oil.  Season chicken breasts with salt and pepper, and sear until golden (about 4 minutes per side).  Transfer chicken to a plate, and set aside 
2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Simmer for 5 minutes, stirring often.  Stir in sundried tomatoes. spinach, and parmesan cheese.  
3. Return chicken to skillet and spoon sauce over the chicken breasts.  Place in the oven, and bake until chicken is cooked through — about 15 minutes, or until it reaches 165F internal temperature.  Garnish with grated parmesan cheese, if so desired.

NOTES

I prefer the sun-dried tomatoes that are jarred in olive oil, instead of the kind that are packaged dry.