Sonoma County

    Chicken in Garlic-Chardonnay Cream Sauce

 

 

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   Sonoma County Chicken Breasts in Garlic-Chardonnay Cream Sauce

 

This recipe brings together some of the best Sonoma County has to offer; fine fresh poultry, excellent dairy products, the freshest of fresh produce and of course superior wines.

 Serves 4

 

½ cup all purpose flour

½ teaspoon dry powdered mustard
1 tablespoon dried mixed herbs,
(Italian seasoning)

Salt and fresh coarse ground black pepper to taste

4 boneless chicken breasts

Olive oil

 

1 tablespoon olive oil

1 tablespoon butter

4 to 6 cloves of Roastd Garlic, minced

½ cup Sonoma County Chardonnay

½ cup heavy cream

2 tablespoons Sweet and Hot Brown Mustardor Dijon mustard

Salt and coarse ground black pepper to taste

 

A bit of olive oil

6 cups of baby spinach

¼ cup Chardonnay

 

Thin strips of marinated roasted sweet red peppers (optional)

Fresh parsley

Put the first four ingredients in a small paper bag.  Add the chicken breasts one at a time and shake gently to coat evenly.

Heat the olive oil in a heavy skillet over a moderately high heat and gently sauté the chicken breasts until golden brown, about 5 to 6 minutes.  Set aside and keep warm.

 

Use the same skillet but wipe out any charred bits of flour with a paper towel, heat the olive oil and butter together and add the minced roasted garlic and wine and bring the wine to a simmer.  Add the cream and mustard and continue to simmer until slightly reduced.  You want the texture of thick cream.  Season to taste with salt and pepper. 
Set aside and keep warm.

 

In a clean skillet, heat a bit of olive oil, add the spinach and pour in the wine.  Cover with a tight fitting lid and steam until the spinach is wilted but not dead.

 

Place the spinach on a warmed serving platter and arrange the chicken breasts on it.  Pour the cream sauce over and garnish with the strips of roasted peppers and sprigs of fresh parsley.  Serve hot with fresh sourdough baguette and Sonoma county Chardonnay.

 

 

 

 

 

 

 

 

 

   

 

 

 

 

 

 

 

 

  Copyright © 2008 - Geraldine Duncan

 

 

 

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