Champaign Chicken

When I first got married, it was important to me that every meal I made was my husband's favorite. (I can hear you laughing...) When he explained to me (in a very kind way might I add) that if we'd had his favorite meal the night before, then tonight couldn't be his favorite also, I cried. I also told him I would never be making that meal again. Ever. As ridiculous as this sounds (and was) it's always given me a boost to make meals that my husband goes crazy over... I love him. I want to make him happy. What can I say? After 8+ years of marriage, I have however gotten over the need to make everything his favorite (thank goodness for his sake!) My cute MIL taught me that asking questions such as, "Would you like this again tomorrow? In a week? Month? Year?" can be very helpful. And by the way, if they say they would like it again next year, don't make it again. Ever.

As for this recipe, It's the hubby's favorite. For real.

Champaign Chicken

6-8 chicken breasts, thawed

flour

1 cube butter

2 cups cooking white wine

1 package small baby carrots

1 onion, diced

2 cups whipping cream

2 cups grapes

Uncle Ben's long grain wild rice cooked (I buy 3 packages of the microwavable kind...)

Directions:

(Note: I like to cook the carrots in the microwave for 10 minutes prior to adding them to the frying pan to ensure everything is done at the same time...the carrots take longer otherwise.)

1. Dip both sides of the chicken breast in flour. Melt one cube butter in electric frying pan turned down to 350. Add chicken and brown both sides.

2. Add wine, carrots, and onion to cover. Turn the heat down to 325 and cook for 20-30 minutes or until the juices run clear. WATCH IT so it doesn't burn!

3. As soon as everything is done cooking, take the chicken out of the juices and put over rice.

4. Add cream and grapes to the juices in the pan. Cook on low heat until warmed through and well combined. Pour sauce over the chicken and rice and enjoy!