DID YOU ALSO KNOW (Cont'd.) . . . This last factor, regardless of the generation involved, raised one of the big questions as the economy (supposedly) improves: Will the millions of Americans who traded down on price (and discovered many good wines in the process) trade back up to more expensive wines? Both the Wine Market Council and the Nielsen Company keep tabs on this question and, assuming the economy actually improves (and people sense that), they almost certainly will have that answer in their annual seminars in January 2011. EXTRACTED FROM AN ARTICAL BY THE WINE & GRAPE FOUNDATION One more thing NOT to worry about because it's Spring, it's absolutely beautiful, and life is good! WINE TALK ARCHIVE>>

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                                                            MAY 2010

                                    CREAMY CHICKEN AND MUSHROOMS



Ingredients:

1 tsp. salt

1/2 tsp. black pepper

1/4 tsp. paprika

3 boneless, skinless chicken breasts, cut into pieces

1-1/2 c. sliced fresh mushrooms

1/2 c. sliced green onions

1-3/4 tsps. chicken bouillon granules

1 c. dry white wine

1/2 c. water

1 can (5 oz.) evaporated milk

5 tsps. cornstarch

Hot cooked rice (optional)



Combine salt, pepper and paprika in small bowl; sprinkle over chicken.



Layer chicken, mushrooms, green onions and bouillon in 4-1/2 quart slow cooker. Pour wine and water over top. Cover; cook on HIGH 3 hours or on LOW 5 to 6 hours. Transfer chicken and vegetables to platter; cover with foil to keep warm.



Combine evaporated milk and cornstarch in small saucepan, stirring until smooth. Add 2 cups cooking liquid from slow cooker bring to a boil. Boil 1 minute or until thickened, stirring constantly. If you choose, serve chicken and sauce over rice.

                                                                                  makes 3 to 4 servings

From CROCK POT, the original slow cooker

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