thekleinmans.com

• 2-4 Chicken Breasts or other parts if you like them (skinless to reduce calories to under 300/portion)
• 1/2 teaspoon salt
• Freshly ground black pepper (about 6 turns of a mill)
• 1 tablespoon butter1 cup finely chopped onions
• 1 teaspoon chopped garlic
• 1/2 pound slice mushrooms (the presliced kind are fine)
• 3/4 cup wine (Sauternes is in the original recipe but it’s expensive. A Late Harvest Riesling (such as the Niagara region makes) tastes wonderful and is much cheaper.)
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 cup ricotta 
• 1. Sprinkle the chicken with salt and pepper
• 2. Melt the butter in a skillet big enough to hold all the pieces.
• 3. Add the onions and garlic, then lightly brown the chicken pieces for 5 minutes, striring occasionally.
•  4. Turn the chicken then add the mushrooms and cook for 5 more minutes.
• 5. AFTER the 5 minutes, add the wine, bay leaf and thyme. Cover and simmer for 25 minutes.
• 6. Pour off any fat ( you won’t need to do this if you’ve used skinless breasts).
• 7. Put the chicken on a plate. Remove the bay leaf. Put the mixture in a blender or food processor, and return the chicken to the pot to keep warm. 
• 8. Add the ricotta to the mixture and puree.
• 9. Place the chicken on serving plates and pour the puree over it. (We like to have this with organic brown rice and the chicken can be placed over the rice with the sauce then added) 

Created by Jon