Left with just more than a glass of a new favorite chardonnay out of Santa Barbara, #WesterlyWines 2014 Bentrock Vineyard Chardonnay, that Wine Enthusiast Magazine awarded 93 Points to, I was faced with a dilemma. I was afraid it had been open a little too long to drink (I was wrong, by the way, it was still VERY drinkable after 12 days in the refrigerator!) and still have it be it’s best, but what’s a girl to do when she has nice wine left in the bottle? Grab a couple of chicken breasts, some spicy/grainy deli mustard, snip some fresh time & tarragon, and make a mouthwatering sauce to coat them with!
**Note: I use Boar’s Head Deli Mustard. It has horseradish and white wine in it adding a nice, spicy zing to everything I add it to. The wine in it reinforces that it also blends well with all of my wine sauces.
Savory Westerly Chardonnay Chicken
- 1 Pound Boneless Skinless Chicken Breasts Cut Into About 1″ Chunks
- 1 Cup Westerly Bentrock Chardonnay (Or whatever you have on hand)
- 1 Cup Reduced Sodium Chicken Broth
- 1/3 Cup Deli Mustard
- 1 TBLS Chopped Fresh Thyme
- 1 TBLS Chopped Fresh Tarragon (or 2 tsp Dried)
- 3 TBLS Olive Oil
- 2-3 Cloves Chopped Garlic
- 1/4 Medium Yellow Onion, Finely Chopped
- Freshly Ground Salt & Pepper
- 1 TBLS Cornstarch
- Finely chop the onion and garlic.
- Combine onion and garlic with 1 TBLS olive oil in a small bowl and set aside.
- Combine wine, mustard, thyme and tarragon in small bowl and set aside.
- Heat 1 TBLS olive oil in a medium skillet.
- Season chicken liberally with salt and pepper and add 1/2 to pan. Cook for about 4 minutes over medium-high heat until browned. It’s ok if it’s not cooked all the way through.
- Remove chicken from pan.
- Add remaining TBLS of oil and chopped onion and garlic to pan and cook for about 3 minutes until it just starts to brown. Remove from pan and add to the first batch of cooked chicken.
- Add remaining uncooked chicken to pan. Cook for about 4 minutes until just browned. Remove from pan and add to reserved onion/garlic/chicken. Toss all together and set aside.
- Deglaze the pan with the chicken broth scraping up all of the browned bits. Bring to a boil and allow to reduce for about 3 minutes.
- Add Wine Mixture to the pan, stirring to combine.
- Combine cornstarch with 1 TBLS Cold water and add to the pan, stirring until incorporated.
- Return Chicken & Onions to the pan.
- Bring to a boil and let cook for about 7 minutes.
- Remove the chicken from the sauce and continue to boil the sauce for another 3-4 minutes until it thickens up.
I served with some fresh zucchini. You can pile the chicken on quinoa, rice or potatoes and spoon the sauce over the top. #GirlsGoneWine