Fatima Da Silva, Executive Chef Vinotecca at Zanatta Vineyards
Boneless skin-on chicken breasts 4
*I Prefer skin on, you can always discard the skin after
Olive Oil 3 Tablespoons
Butter (optional) 1 Tablespoon
Dry local white wine 1/4 Cup
Heavy Cream 1/2 Cup
Dijon Mustard 2 Tablespoons
Lemon Juice 1 teaspoon
Lemon Zest 1 teaspoon
Salt & Pepper To taste Chopped fresh herbs, either tarragon or thyme.
Season the chicken breasts with salt and pepper.
In a large skillet, heat oil over medium-high heat. Add chicken; sear meat side first until golden color, then turn onto the skin side and cookedthrough, 7 to 10 minutes. Transfer to a plate and keep them warm.
Pour wine into hot skillet; cook until reduced by half.
Add in cream, mustard, and fresh herbs, Cook stirring until thickened, about 2 to 3 minutes, add lemon zest and juice.
Serve with vegetables or any starch of your preference.
Pairs very well with Pinot Grigio or a crispy Cab Suvignon.