Warm Chicken Salad

Tomorrow, I’ll be eating next to nothing, but tonight, my daughter made up a great Holy Thursday dinner recipe, which worked out very well. Here goes:

Preheat the oven to 250 degrees.

Put half a stick of butter (4 oz) into a skillet and turn the burner on low. Cut 1.5 pounds of chicken breast into bite-sized pieces and add them to the skillet. Cook them until they’re done. (I like to slice a few in half to be sure no pink is left, but you can also scoop one out of the pan and use a meat thermometer.) Add one package of frozen corn and 1 to 2 cups of water. Stir it all together, cover the skillet, and cook until the corn is done (roughly 5 minutes more). Then add 1 cup of fresh peas, cleaned and rinsed. Stir again and cook for 5 more minutes. With a slotted spoon, scoop the contents of the skillet into an oven-proof bowl and put the bowl in the oven to keep warm.

Pour 1 cup of sauvignon blanc into the skillet, stir it all together, and increase the burner to bring the liquid to a boil. Let it boil for several minutes, whisking steadily until it thickens. Pour the thickened sauce into a gravy boat and serve it alongside your bowl of warm chicken salad. Enjoy!