Cooking in the Lite

This dish has aphrodisiacal properties - serve at your own risk (or pleasure!).

• 2 tablespoons olive oil
• 1 clove of garlic, crushed
• 1 medium onion, sliced
• 1 cup mushrooms, sliced
• 2 tablespoons paprika
• 2 boneless, skinless chicken breasts
• 1/2 cup dry vermouth *
• 1/2 cup heavy cream or half-n-half **
• Salt and pepper to taste

Gently heat one tablespoon of olive oil in a saucepan, and brown the garlic. Be sure to do this slowly, over low heat, as this releases the garlic essences. Turn up the heat a bit and saute the onions and mushrooms. When the onions are glassy, transfer the onions and mushrooms to a bowl.

Gently heat the second tablespoon of olive oil and stir in the paprika. Salt and pepper the chicken breasts (as desired) and lightly brown the chicken.

Add the onions and mushrooms back to the pan, stir so that they are covered in the paprika oil, then pour in the vermouth. Set your heat to low-medium and cover. Simmer until the chicken is just cooked through (about 15 minutes, depending on thickness).

Remove the mushrooms, onions, and chicken to a bowl or platter and cover. Increase the heat to high and stir the liquid until it thickens. Add the cream and stir until thick. Pour over the chicken.

Serves Two

* If you want your dish sweeter, go with a sweet vermouth. Wine is a suitable substitute - just know what kind of character you're adding or you may be disappointed.

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