Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Chardonnay
Ingredients:
4 boneless, skinless chicken breast halves
2-3 tablespoons olive oil
Salt & freshly ground black pepper to taste
1/2 cup onion, finely minced
2 garlic cloves, finely minced
1/2 cup Goosecross Chardonnay
2 tablespoons coarse grain Dijon mustard
1 tablespoon smooth Dijon mustard
1 cup light cream (half & half)
1 teaspoon minced chives, parsley, tarragon, or dillweed
Directions:
Heat olive oil in saute pan over medium-high heat. Season chicken breast halves with salt and pepper, saute until lightly browned and slightly firm to the touch, about 10-12 minutes. Remove chicken from pan and keep warm in the oven.
Add 1 tablespoon oil to the pan if needed. Over medium heat, saute the onion and garlic until softened, about 4-5 minutes. Do not let brown. Add wine to pan and cook 5-10 minutes, or until liquid is reduced to half. Stir and scrape bottom of pan while reducing liquid. Whisk both mustards into the warm liquid until well blended. Add the light cream, reduce heat, and simmer over low heat. Do not let boil.
Return chicken to sauce to coat thoroughly and warm. Serve garnished with minced herbs. Egg noodles make a nice accompaniment.
Serves 4
