Although I’m originally from Quebec, I grew up in South Florida where the weather can be interesting at times.  I’ve gone through hurricane preparedness more times than I care to remember, so when Hurricane Irene made its way to the northeast where I now live, it was business as usual at my home.

While chips, dips, nuts and candy can be great when you’re boarded up, ‘real’ food can be a nice treat.  The night before the hurricane was to visit us, I made a simple and fast-to-prepare chicken dish in my slow cooker that was easily reheated on my grill in a pot after we lost power the next day.

Ingredients:

• 4 boneless, skinless chicken breast halves
• 2 tsp. fresh sage, chopped
• 1/2 of a 750 ml bottle dry Riesling
• 2 cups chicken broth
• 4 large Portobello mushrooms, sliced
• 2 Tbs. Dijon mustard
• 1 cup heavy cream
• 1/2 tsp. each salt & pepper

Directions:

1. Place all the ingredients in an 8-quart slow cooker (Crockpot).  Cook on high for 5 hours or on low for 8 hours.
2. Serve over white rice.

4 Servings.

Notes: If you like a thicker sauce, simple combine a teaspoon of cornstarch and 3 tablespoons of water in a dish and add to the sauce.  Turn slow cooker to high and cook for 5-10 minutes until the sauce has thickened.