Lemon Chicken Loves Unoaked Chardonnay
If you haven’t tried unoaked chardonnay before – shame on you. It’s a whole new experience in Chardonnay. Chardonnay haters love it because it is not rich and buttery like its traditional relative. Dedicated Chardonnay lovers still like it for its white peach and lemon flavors. Red wine drinkers even enjoy it because its crisp and refreshing, like a tall glass of water.
If I haven’t sold you yet, let’s talk about how easy Unoaked Chardonnay is to pair with food. It is a true white wine in that it does pair best with poultry. But, good news! You don’t have to shy away from a little bit of fat like you would with a traditional Chardonnay. Go ahead – leave the skin on and throw some butter into the mix – it can only help!
And my last piece of advice; if you’re looking for a satisfying, affordable Unoaked Chardonnay to try – go with CC Chardonnay: I Will Not Drink Bad Wine. It’s a great starter to bring you into the wonderful world of Unoaked Chardonnay.
2 chicken breasts, skin on
3 teaspoons light butter, softened
1 teaspoon fresh rosemary
1 lemon, segmented
2 tablespoons extra virgin olive oil
1 teaspoon honey
2 teaspoons corn starch
¼ teaspoon paprika
1 medium head orange cauliflower (about 3 cups)
4 cloves garlic, grated
2 shallots, diced
¾ cup nonfat milk
1 teaspoon chives, minced
Salt/pepper to taste
Preheat oven to 500 degrees.
Mix 2 teaspoons light butter and rosemary together in small bowl. Lift the skin of the chicken and gently rub the butter mixture between the skin and the breast. Lay the skin back down and generously salt and pepper the entire outside of the chicken breasts.
Cook the chicken for 5-7 minutes in 500 degree oven to brown and crisp the skin. Turn oven down to 350 degrees and continue to cook, about another 5-7 minutes, depending on size.
Bring a large pot of water to a boil and add cauliflower. Cook until soft, about 10 minutes. Drain.
In a separate medium pot, add remaining teaspoon of butter, shallots and garlic. Season with salt/pepper. Cook until soft and translucent. Add
cauliflower and milk.
In separate batches, puree mixture until smooth. If needed add more salt/pepper and milk until you get the consistency you like.
In a blender, add lemon segments, EVOO, honey, corn starch and paprika. Blend until smooth and frothy.
Top cauliflower puree with chicken, then with lemon sauce and chives. Eat up!
CC Chardonnay: I Will Not Drink Bad Wine http://www.decantedwines.com/sku01357.html