Marry Me Chicken
INGREDIENTS:
- 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese, grated
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sun-dried tomatoes, chopped
- 1 tablespoon fresh basil leaves
DIRECTIONS:
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Season chicken with salt and pepper, then dredge in flour and shake off any excess.
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In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
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Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
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Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
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Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
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Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
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Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
© Recipe and Photo courtesy of Little Sunny Kitchen. All rights reserved.
FEBRUARY WINE CLUB:
High Camp
Estate Grenache Rosé
Paso Robles, California
FRUITY WINE STYLE
Very nice pale salmon in color with flavors of cherry, red candy, watermelon, strawberry, vanilla and hints of banana. It has a refreshing style with bright acidity, a soft finish that is equally dry and balanced.
Analysis: 14.1% alcohol / volume
Varietal: 100% Grenache
pH: 3.25
Appellation: Paso Robles AVA, California
Vineyard: 100% Estate Fruit from High camp Estate and Vineyard. The block is located in the the northeast area of the vineyard with chalky, well-draining soils
Winemaking: Destemmed, lightly crushed and left on skins for 4 hours for color extraction
Aging: Fermented in stainless, aged in neutral, French Oak for 6 months
Cases: 370
ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Pairs perfectly with bruschetta, charcuterie, seafood, and salads. It’s the perfect wine for a warm day.
ABOUT HIGH CAMP’S OWNERS – MEGAN & SPENCER:
Having both come from highly creative professions, the couple dove head first into renewing the brand to represent their welcoming, stylish and nature-loving personalities. And being no strangers to hard work, they immediately rolled up their sleeves and started learning winemaking. It is a homecoming, of sorts, for both Megan and Spencer. Megan is the newest generation in a storied multigenerational family of farmers and ranchers, and Spencer grew up on a farm himself. They bring renewed energy to their rustic property and its old vines, and can’t wait to share their new creations with their loyal wine club and adventurous wine lovers searching to discover their next favorite wines. Learn more about the duo here.
Information & Photos © High Camp – All Rights Reserved.
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