This Wednesday, I’m going to change it up a little bit. I like to host Wine Wednesdays on the blog, but I’m going to start pairing the wines with some delicious foods, and give you the recipes as well! I’ve only been home from a whirlwind month for a couple of days, but I’ve been craving some healthy home-cooked meals, so I thought what better way to celebrate being home than trying a new wine and pairing it with a delicious, lemon-y chicken? Some peonies didn’t hurt either…
This Pinot Gris is a great summer wine. Blasted Church is located in the Okanagan Valley, and they produce some great wines. This Pinot Gris is part of their new 2012 release which will be released soon and I was really impressed. The aroma is floral, with a hint of honey, citrus and stone fruit. The taste is light – perfect for patio sipping, and supporting flavourful foods. The citrus and stone fruit are clear on the palate and there is a touch of honey that is somehow not too sweet. I loved this wine with the chicken recipe below, but could also see it with some pan seared red snapper, roast chicken, or easily enjoyed on its own!
This lemon chicken was the perfect accompaniment to the wine because it was light, crispy, and perfect with a bed of my favourite saffron-lemon rice.
Serves 4 as a main
4 chicken breasts, pounded into 1/2 inch filets
6 tbsp panko breadcrumbs (these are great, because they don’t absorb oil and don’t burn as easily as regular breadcrumbs)
salt and pepper
1 tbsp butter
1 tbsp olive oil
1/4 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1 tsp lemon zest
a few sprigs of parsley
1. Melt olive oil and butter in the pan over medium heat.
2. When butter begins to sizzle, add chicken. Cook about 5 minutes/side or until cooked all the way through. Remove to plate.
3. Add broth, wine, lemon, and parsley to the pan over high heat. Scrape up bits for flavour goodness.
4. When sauce is reduced, pour over chicken and serve hot.
Happy Wednesday! Only two more days until the weekend!