Napa Valley Wine Train Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 whole (6 half) chicken breasts
Marinade:
2 c. dry white wine (I use Fume Blanc)
2 c. vegetable oil
2 Tbsp. fresh thyme
2 Tbsp. fresh rosemary
2 Tbsp. fresh tarragon
1 medium red onion, chopped
3 cloves garlic, chopped
2 Tbsp. fresh ground pepper
2 Tbsp. kosher salt
Chardonnay Tarragon Butter Sauce:
2 c. Chardonnay wine
1/2 c. heavy cream
1 c. fresh tarragon, chopped
1/4 c. shallots, chopped
2 medium lemons, juiced
3 sticks unsalted butter
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Directions: |
Directions:In a medium bowl, whisk marinade ingredients together. Marinate chicken breasts for 4 to 6 hours. Preheat oven to 425º F. Place marinated chicken in a pan and roast for 45 minutes to 1 hour.
For Sauce:
Add wine, shallots, and 1/2 c. tarragon into a medium size sauce pan. Boil over low heat until wine is reduced to 1 Tbsp. (approx. 10 minutes). Add cream; boil until you have approx. 1/4 c. liquid in pan. Whisk in butter, 1 Tbsp. at a time, to form a thick creamy sauce. Move the pan on-and-off the heat to prevent the butter from melting too quickly and separating. Strain sauce into a clean sauce pan. Add the other 1/2 c. of tarragon: keep warm. Pour sauce over chicken and enjoy!
Number of Servings: 6 |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: This is a recipe from the years we lived in the San Joaquin Valley of California.
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