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From “Cooking Light”

Ingredients:

6 (6 oz.) skinned chicken breast halves
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. vegetable oil, divided
40 garlic cloves, peeled (about 5 whole garlic heads)
1 cup dry white wine (or fat free, less-sodium chicken broth)
1 cup fat-free, less-sodium chicken broth
1/2 tsp. dried herbes de Provence or Thyme

Sprinkle chicken with salt and pepper. Heat 1 tsp. oil in a Dutch oven over medium high heat. Add half the chicken; cook three minutes on each side or until browned. Remove from pan. Repeat procedure with 1 tsp. oil and remaining chicken. After removing chicken, add garlic to pan and cook four minutes or until lightly browned, stirring frequently. Add wine, broth and herbes de Provence, scraping pan to loosen browned bits. Return chicken to pan; cover, reduce heat and simmer 30 minutes or until chicken is tender. Yield: 6 servings.

Ingredients:

2 (10 oz) pkgs frozen red raspberries in syrup, thawed
1/3 cup lemon juice from concentrate
1/2 cup sugar
1 (750 ML) bottle red rose wine, chilled
1 qt. raspberry sherbet
1 (750 ML) bottle Asti Spumante champagne, chilled

Puree raspberries in food processor or blender. Combine pureed raspberries, lemon juice, sugar and wine in a large punch bowl; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl and add champagne. Stir gently. Yield: 3 quarts

If you’re looking for beef recipes with an Italian flair, add this one to your recipe collection.

Ingredients:
4 lb. chuck roast
1 can (8 oz.) tomato sauce
1 cup red wine
1 pkg. dry onion soup mix
1/2 medium onion, sliced into rings

Place roast in a covered baking dish. Combine remaining ingedients, except onion rings, and pour over the roast. Place rings of onion over the roast, then bake in preheated oven at 350 degrees 3 – 3 1/2 hours.