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 Chenin Blanc
Ingredients:
4 boneless chicken breasts
Salt to taste
2 tablespoons butter
4 tablespoons chopped shallots
3 tablespoons orange marmalade
2 teaspoons fresh chopped tarragon or 1 tsp dry (fresh is much better)
1 cup Chardonnay
2 teaspoons Dijon mustard
1 teaspoon cornstarch mixed with 4 teaspoons water
1/2 – 1 cup cream (depending upon how you like your sauce)
1 1/2 cups seedless green grapes
Directions:
Sprinkle chicken lightly with salt. In frying pan, melt butter. Add chicken and cook until both sides are golden brown. Remove from pan. Saute shallots until translucent – you may have to add a bit more butter to keep from sticking. Stir in the marmalade, tarragon, wine, and mustard. Return chicken to pan, cover and simmer until chicken is just cooked through. Remove chicken from pan and keep warm.
Add the cornstarch and water mixture to the pan and bring to a full boil stirring until beginning to thicken. Add the cream and grapes. Bring back just to a boil. Serve sauce over chicken.
Note: Some recipes call for mushrooms but I like it better without them. This is great with wild rice pilaf a green veggie, and Goosecross Chenin Blanc.
Recipe by Elizabeth Gradinger, Wine Club Member
Serves 4
