• 2 pounds Chicken – Cut of Your Choice
  • 2 Tablespoons Adam’s Reserve Southwest Ancho Rub
  • 2 Tablespoons EVOO
  • 1 cup Wine
  • 8 ounces sliced Button Mushrooms
  • 1 bottle Cookwell & Company Watermelon Vinaigrette
  • 1/4 cup chopped Cilantro









Heat Olive Oil in heavy skillet or Dutch oven over medium high heat. Season and Sear chicken for 5 minutes or until browned.
Add wine to pan and deglaze, add mushrooms and cook until chicken is almost done.
Add Watermelon vinaigrette and simmer until sauce thickens and coats chicken.







Garnish with chopped Cilantro.
Serve with Steamed Jasmine Rice and Oven Baked Truffle Asparagus


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