WINE & VINEGAR CHICKEN
2 pounds chicken tenders
1 tablespoon peanut oil
1 tablespoon butter
1/4 cup minced Vidalia onion
3 teaspoons minced garlic, jar
1/4 cup Riunite White Lambrusco
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 cup hot water
1 teaspoon Better than Bouillon Chicken Base
2 tablespoons sun dried tomato pesto
2 tablespoons sour cream
salt & pepper to taste

• Heat oil and melt butter in skillet.
• Add chicken. Salt & pepper. Quickly stir fry and brown on all sides. With a slotted spoon remove chicken and keep warm. Add the onion and garlic. Cook until translucent.
• Whisk together the wine, vinegar, sugar, water, pesto and bouillon base.
• Add to skillet and blend well.
• Simmer 20 minutes or so until sauce reduces and thickens.
• Add sour cream and blend well.
• Return chicken to pan and heat through.

HERB RICE
2 tablespoons butter
1/4 cup chopped Vidalia onion
1/2 teaspoon each sea salt, thyme & lemon pepper
1 1/2 cups long grain rice
2 cups water
1/4 cup Riunite White Lambrusco
1 teaspoon Better than Bouillon chicken base
1/4 cup minced slivered almonds

• Melt butter in medium saucepan.
• Add the onion and cook until translucent.
• Add rice and saute a few minutes, stirring constantly.
• Whisk seasonings and bouillon base into water and wine.
• Pour seasoned mixture over rice and bring to a boil.
• Reduce heat and simmer until rice is tender and all liquid has been absorbed (about 20 minutes)
• Remove from heat and let stand 5-10 minutes.
• Stir in almond pieces.
• Fluff.

APPLE BUNDLES
2 apples, peeled, cored and chopped
4 ounces orange juice with pulp
3 tablespoons brown sugar
1 teaspoon apple pie spice
1/4 cup sugar
2 tablespoons golden raisins
puff pastry*
cinnamon sugar
egg, beaten
2 tablespoons butter
1 cup confectioners’ sugar
2 tablespoons hot water

• Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
• Pre-heat the oven to 375°.
• Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
• Add apple pieces and raisins.
• Line baking sheet with silicone mat or parchment paper.
• Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
• Spoon 1/4 cup of apple mixture into center of square.
• Brush the edges of the pastry squares with the egg.
• Fold each pastry in half over the apple mixture and press the edges to seal.
• Place the filled pastries onto the baking sheets.
• Brush the tops of the pastries with the egg.
• Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
• Place the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
• Drizzle the icing over the pastries.

*If you’re in a hurry, you can substitute a can of crescent rolls and have a similar dessert.