Butter, margarine or spread

2 Bok Choy, trimmed and washed

Seasoned Pepper Blend

Sea salt

1 C. Chardonay or any good white wine, divided

1 or 2 potatoes, sliced lengthwise, 1/2-inch thick

Lemon juice

Chicken tenders

 

Heat oil in skillet over medium high heat. Break off outside leaves of the Bok Choy and refrigerate for another use. Place hearts of Bok Choy in the skillet, season to taste with salt and pepper, turn bok choy and cook for 30 seconds. Add 1/3 C. wine, cover and cook for 2 to 3 minutes, just until tender.  Transfer Bok Choy with tongs to a serving dish and keep warm, covered. Add 1/2 T. butter, margarine or butter spread to skillet, boil mixture to a boil and simmer until reduced to about 1/4 C. and pour over bok choy. To make potatoes, place slices on baking pan, scatter onion slices over potatoes, drizzle with lemon juice and season with sea salt and seasoned pepper blend. Bake in 400-degree oven until tender, turning once. To make chicken, heat olive oil in skillet, add chicken tenders to skillet, season with sea salt and seasoned pepper blend and sautee until cooked through, stirring and turning frequently. Add 1/2 to 2/3 C. wine to the skillet and deglaze with the chicken in the pan. Remove chicken from skillet, bring mixture to a boil and simmer until reduced by 1/4. Stir in 1/2 T. butter and cook until melted. Drizzle over chicken tenders.

 

Yield:

Calories:

Fat:

Fiber: