Roasted Chicken Breast in White Wine

Roasted Chicken Breast in White Wine

Inspired by the Menu at Irene’s, New Orleans

Roasted Chicken Breast in White Wine and Rosemary topped with a Rosemary Garlic Jus, Buttered Capriccio Pasta, Sautéed Asparagus with a White Wine Vinaigrette - Paired with Scaia Torre Mellotti Italian Red Wine.  (If you prefer a white, Paolo Scavino Langhe Sorriso)

Serves 2 adults and 5 children.

Preparation |

Make the White Wine Vinaigrette, in a small bowl, add 2 tablespoons Chardonnay, 2 tablespoons Lemon Juice and Zest from one Lemon, ½ teaspoon honey, ½ teaspoon Mustard, ½ teaspoon Mustard, ½ teaspoon Kosher Salt, ¼ teaspoon Fresh Ground Black Pepper and whisk together.  Slowly add a ¼ cup Extra Virgin Olive Oil whisking continuously until emulsified, taste and add more salt and pepper to taste. Set aside and let the flavors blend.

Preheat Oven to 375 degrees.

In a Sauté Pan add 2 tablespoons butter, 2 tablespoons olive oil and heat sauté pan until hot over medium high heat.  While pan is heating salt and pepper Chicken Breasts to your taste. When sauté pan is hot, add Chicken Breasts, Lemon Zest and Juice of one Lemon over Chicken Breast, and a splash of Chardonnay, cook 6-8 minutes per side to get a golden sear.  Transfer Chicken Breasts to a Baking Dish. Add Onion, 6 cloves of Garlic and a splash of Chardonnay to deglaze the pan and cook 5-6 minutes until Onions are translucent, add over the Chicken Breast in the Baking Dish.  Add about a cup of Chardonnay to the Baking Dish, the idea is that we do not want to boil the Chicken but allow the Chicken to absorb the flavors of the Chardonnay, so about a quarter of the way of the Chicken Breast. Add a sprig of fresh Rosemary to each Chicken Breast and cover with aluminum foil.  Place Covered Baking Dish in oven for 40 minutes. Pull out of the oven and let rest.  Remove the liquid from the baking dish into a saucepan and cook on medium high to reduce to about half, this will be the Rosemary Garlic Jus.  Remove the Chicken Breast and slice into 1-inch medallions and plate.  Spoon the Rosemary Garlic Jus over the Chicken Breast and garnish with a small sprig of fresh Rosemary.

Prepare the Asparagus, washing then trimming off the bottom 25% making sure the remaining is tender, if it is not tender you can use a vegetable peeler to peel off the stringy exterior.  In another Sauté Pan add 2 tablespoons butter, 1 tablespoon olive oil and heat sauté pan until butter melts over medium high heat.  Add the Asparagus and cook for about 7-10 minutes until warm yet the Asparagus has that crunch. After 3 minutes add the White Wine Vinaigrette.

Boil the water for the Pasta according to the directions on the package, once boiling add salt, they say to cook pasta in salty water like the ocean. Add the pasta and cook according to the directions on the package, drain and add one stick of butter, stirring until the butter is melted and the pasta is coated.  Plate and add garlic salt to taste.

Ingredients |

Family Pack of Chicken Breast (5-6 breasts)

2 packages Capriccio Pasta

2 packages Asparagus

1 bottle of Chardonnay (cheap cooking wine)

1 Stick Butter + 4 tablespoons divided

2 Lemons

5-6 Sprigs of Fresh Rosemary

1 Medium Onion Chopped

Garlic - 8 cloves divided

Garlic Salt

Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Black Pepper

White Wine Vinaigrette |

2 tablespoons Chardonnay

2 tablespoons Lemon Juice and Zest of Lemon

½ teaspoon Honey

½ teaspoon Mustard

½ teaspoon Kosher Salt

¼ teaspoon Fresh Ground Black Pepper

¼ cup Extra Virgin Olive Oil