Chicken & Mini Potatoes in Creamy Red Wine Sauce

Steps

1. Slice green onion into rings. Separate white from green. Mince garlic, slice fresh mushrooms and cut baby (mini) potatoes in half. Trim ends of green beans and cut into one inch (2.5 cm) lengths. Shred 2 Tbsp (30 ml) fresh basil. Set aside individually.

2. Cut the chicken into bite size pieces approximately ½ inch (1.25 cm) each. Set aside.

3. Heat the butter and olive oil over medium heat in a pot until butter is melted. Add the whites of the green onion (reserving the greens for later use.) Add the minced garlic and saute until softened – about 2 minutes. Add the chicken and saute an additional 3 minutes.

4. Stir in the sliced mushrooms, halved mini potatoes, salt and freshly ground black pepper, red wine and ½ cup (125 ml) chicken broth. Stir well. Cover, reduce heat to medium-low, and cook for 25 minutes or until potatoes are fork tender. Keep the pot covered and don't allow it to boil too hard or the dish can go dry and burn. Stir occasionally.

5. Meanwhile, mix the sour cream and 2 Tbsp (30 ml) chicken broth together in a small bowl. Incorporate cornstarch in with a fork. Stir until there are no lumps and cornstarch is well combined.

6. Stir sour cream mixture, cut green beans and fresh chopped basil into the pot. Cover and cook an additional 3-5 minutes or just until sauce is thickened and green beans are tender crisp.

7. To serve, garnish with the reserved sliced green onion tops and a sprig of fresh basil (optional garnish).