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July 10, 2015

Chicken Piccata and White Wine

I made a few changes to my favorite Chicken Piccata recipe for today's wine pairing. The wine is a 2014 Domaine Lafage Centenaire from Cotes Du Languedoc-Roussillon region in Southern France.

This region is actually separated by geography with Languedoc's vineyards mostly located on coastal plains and those of Roussillon are either perched on cliff tops or nestled in the foothills of the Pyrenees, one of the reasons why the area produces such a variety of wines.

The Lafage Centenaire is a 80% Grenache Blanc,20% Roussanne blend with citrus fruit and melon flavors. The acidity and slight sweetness compliment the lemon flavors in the chicken.

Serves 4-6


2 lemons
4 large boneless, skinless chicken breasts, trimmed
1/2 cup all purpose flour
Kosher salt and pepper to taste
1/4 cup vegetable oil
1 small shallot, minced
1 garlic clove, minced
1 cup semi dry white wine, (I used Riesling)
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, minced


Adjust oven rack to lower middle position. Heat oven to 200 degrees
Halve 1 lemon lengthwise. Trim ends from 1 half and slice crosswise no more than 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice; set aside

Place flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 2 of the breasts at a time, dredge in the flour mixture, shaking off excess and transfer to cutting board and cut chicken into 2 inch cubes.

Heat 2 tablespoons oil in 12-inch skillet over medium high heat until shimmering. Place half of the chicken in skillet and cook until lightly browned on first side, 2 to 2 1/2 minutes. Flip and cook until second side is lightly browned, 2 to 2 1/2 minutes longer; transfer to platter in oven. Add remaining 2 tablespoons oil to now empty skillet and repeat with remaining chicken. Remove chicken to plate while making the sauce.

Add garlic to now empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in wine and lemon slices, scraping up any browned bits. Bring to simmer and cook until reduced to 1/3 cup, about 4 minutes.

Stir in lemon juice, bring to simmer and cook until reduced to 1/3 cup, about 1 minute. Off heat, add butter and whisk until butter melts and thickens sauce. Stir in parsley. Add chicken to sauce and continue to heat on low for about 5 minutes. Serve with pasta or rice.

Posted by terri at July 10, 2015 01:33 PM