There is something about the smell of onions, garlic, and mushrooms sauteing in butter that makes my mouth water. Add a pinch of fresh herbs and pour a glass of delicious white wine and bam! My perfect Friday date night.
And we don't just pour any white wine, we pour Viognier. Cameron Stark's Viognier. A delicately balanced Viognier is a sign of a truly skilled winemaker. This dry white wine, has a bold body that is developed during the time it spends fermenting in barrel. During this process, minimizing exposure to air is challenging yet crucial in order to maintain the wine's luscious floral notes.
The fresh herbs and mushroom sauce of this dish balance the lemon meringue, kiwi, and Gravenstein apple notes of a full-bodied white wine.
Pop open the bottle and use a little to deglaze the pan. Cork it and stick it back in the fridge so that it is the perfect temperature to serve with dinner.
Caramelized Chicken with Mushroom Sauce
4 thinly sliced boneless, skinless chicken breasts
1/3 cup all purpose flour
1/2 tablespoon of fresh thyme and marjoram
2 tablespoons extra virgin olive oil
2 cloves of garlic - minced
3 tablespoons unsalted butter
1/4 onion, diced
2 cups sliced shiitake mushrooms
1/3 cup Viognier - measure out the wine and then place in the refrigerator to have with dinner
salt and pepper
Photo credit and recipe adapted from How Sweet It Is. Thank you Jessica!
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‘Newness’ has been the theme of Unionville for the past year or so, and this Spring is certainly no different. With days getting consistently warmer and sunnier, the grapevines are waking up from their long Winter’s nap in full force and with the emergence of new leaves and shoots comes a slew of growth and expansion for the winery.
The extremely harsh Winters of 2013 and 2014 were hard on...
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