Try this delicious chicken with vegetable beurre blanc sauce
Chardonel is such a lovely hybrid grape of Chardonnay and Seyval Blanc. The resulting wine has lovely character with great acidity and a hints of green apple. The beurre blanc and chicken create a taste explosion when paired with this incredible wine.
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 3 T. olive oil
- 2 cloves garlic, minced
- 4 chicken breasts, trimmed
- 1-14 ounce can artichokes, diced
- 10 ounces frozen peas
- 2 T. minced red bell pepper
- ¼ c capers with brine
- 1 t. Dried basil
- ¾ t. Dried oregano
- ½ t. Onion powder
- ¼ c. butter
- ½ shallot, finely minced
- 1 c. white wine
- ¾ c. heavy cream
- Salt and pepper to taste
Step 1: In a medium fry pan, heat the olive oil and sauté the garlic. Add the chicken and cook until the chicken is just done.
Step 2: While the chicken is cooking, in a small saucepan, melt the butter and sauté the shallot until soft. Add the white wine and reduce by half. Add the cream and heat through. Season with salt and pepper.
Step 3: Add the artichokes, frozen peas, red bell pepper, capers, herbs, and onion powder to the chicken and stir through. Pour the sauce into the pan and simmer for six minutes or until all the flavors are incorporated. Do not boil.
Step 4: Serve with rice or quinoa.