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 breasts, lightly pounded to 1″ thickness
Kosher salt, to taste
Freshly ground black pepper, to taste
1/3 cup flour
2 tablespoons olive oil
Orange Sauce
1 tablespoon olive oil
1 shallot, julienne
Freshly ground black pepper
2/3 cup Goosecross Chardonnay
1 bay leaf
1 large sprig thyme
2 large sprigs parsley
1 cup orange juice concentrate
¼ cup milk
2 tablespoons sour cream
4 tablespoons unsalted butter, cut into pieces
Directions:
In a large skillet, heat the olive oil over medium-high heat. Sprinkle chicken with salt & pepper, dredge in flour, then shake off the excess flour. Add the chicken breasts to the skillet and sauté until browned and cooked through, about 5 minutes each side. Remove to a plate.
Add 1 tablespoon olive oil to the skillet. Add the shallot and pepper and sauté until the shallots are lightly browned. Deglaze with the wine. Add the bay leaf, thyme, and parsley and reduce to half volume. Add the orange juice concentrate, milk, and sour cream and stir well. Bring to a simmer, pull from heat, and whisk in butter bit by bit until incorporated. Remove the thyme, parsley, and bay leaf. Return the chicken to skillet, turning each piece over to cover with sauce. Turn off heat and let sit a couple minutes, then serve.
This dish is nice with a green salad and Asian-style noodles.
Serves 4
