Wine Pairing: Caramelized Chicken and Viognier

November 11, 2014

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 

serves 2

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


  • If your chicken breasts are not already thin, take your knife and cut them so they are the thickness of your pinky, or about a quarter of an inch. Now take your tenderizing mallet and flatten the chicken breast so that it is of even thickness. Pat the chicken dry.
  • Liberally season with salt and pepper.
  • In a medium bowl, add the flour and dredge the chicken – a thin and light coating of flour will stick to chicken. Remove any lumps that may form.
  • Heat a large skillet over medium high heat with extra virgin olive oil.
  • Add the chicken to the skillet and brown on each side, about 3-4 minutes per side.
  • While the chicken is browning, chop the onion and mushrooms.
  • Once chicken is done cooking - 7-8 minutes total - set it aside on a plate.
  • Turn heat down to medium and add 1 tablespoon butter.
  • Once the butter is melted add the onion and garlic. Sauté for 1 minute - or until translucent.
  • Add the remaining butter, mushrooms, and herbs. Stir and sauté for 6-8 minutes, until mushrooms are soft.
  • Once the mushrooms are cooked, slowly pour the wine in the pan. Stir the mushroom and onions well to remove brown bits from bottom of the pan. Reduce the sauce in half.
  • Add chicken back to the pan and cook for another minute.
  • Serve hot with bread for dipping and a glass of Unionville Vineyard's Viognier.

Photo credit and recipe adapted from How Sweet It Is. Thank you Jessica!

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