This dish has an unbelievable mouth feel. It's so creamy and rich. You'll never believe it has only 6 grams of fat.

1 Cup ARIEL Brut Cuvee or Chardonnay
1/4 Cup currants
1 tsp. Light olive oil with dash of sesame oil
4 six-oz boneless chicken breasts with skin on
1/4 tsp. Salt
1/4 tsp. White pepper
2 cups sliced mushrooms
1 TB curry powder
1 Cup evaporated skimmed milk
2 TB cornstarch mixed with 2 TB ARIEL Brut Cuvee or Chardonnay
4 Cups cooked long grain white rice
3 Cups tiny sweet peas, slightly steamed

Soak the currents in the ARIEL wine for 10 to 15 minutes. Heat the oil in a skillet large enough to hold all the chicken breasts. Lay the breasts in the hot pan skin side down; sprinkle with salt and pepper and fry until browned, 3 to 4 minutes. Turn, brown the other side about 3 minutes and remove from pan.

Pour off most of the pan juices, leaving a moist base. Toss in the mushrooms and cook until they start to give up their liquid. Add the curry and pour in the ARIEL wine with the currants.

Remove skin from chicken, return the chicken to the pan, cover and simmer for 20 minutes.

Set the chicken breasts on a warm plate and pour the evaporated milk into the pan and stir well. Now add the slurry (cornstarch and Brut Cuvee or Chardonnay) and heat to thicken.

To serve: Coat each breast with sauce and mushrooms. Pour the rest of the sauce over the hot rice. Add the tiny, sweet peas to complete this meal.

Enjoy with ARIEL Blanc, Chardonnay, or White Zinfandel.

% of Daily Value:

Kerr

Calories:

581

Fat (gm):

6

Saturated Fat (gm):

1

Calories from Fat:

31%

Cholesterol (mg):

65

Sodium (mg):

374

Fiber (gm):

9

Carbohydrates (gm):

90