Great wine should always be paired with great food. Here is a recipe for chicken and rice that is a favorite at our house. Quick, delicious and so easy that even John can execute it! Hope you enjoy it as much as we do.
Quick Chicken Saute over Rice (Serves 2)
Start cooking the rice. I use a small rice steamer with 2/3 cup brown rice, 1/3 cup wild rice, and 2 1/2 cups water.
Heat 1 Tablespoon olive oil over medium high heat in large pan. Brown 2 boneless, skinless chicken breasts on one side. Flip breasts, pushing to one side of pan. Add 1 sliced medium purple onion. Season chicken and onion slices with salt, black pepper, turmeric, and dill (fresh or dried). Sprinkle all with garlic powder and parsley (fresh or dried). Saute, stirring onions occasionally, until chicken is browned and onions are soft and glassy. Stir in ~1 teaspoon chicken broth base (Smart & Final’s house brand is gluten free and what I use), followed by ~3/4 cup white wine (we had Eagle Ridge’s Pinot Grigio – 2012 Reserve open, so in it went) and 1/2 Tablespoon white balsamic vinegar. Turn heat down so liquid is at a very slow simmer. Partially cover and cook for 15-20 minutes, until chicken is cooked through. Plate the rice. Remove chicken breasts to plates. Add splash of heavy whipping cream (1 to 2 Tablespoons) to onion mixture, stir and bring to boil. Pour over chicken and rice. Enjoy!
About the Author: Judi never does anything short, be it children (even at 5' 10", all 3 kids outgrew her), a voicemail message, a menu for family & friends, a day of visiting wineries, or a wine pour. Especially the latter; wine glasses are large for a reason! Her daughter-in-laws and their friends have a measure called The Judi-Pour. That means we have blessedly good relationships, 'cuz her name could be attached to worse. Sparkling wines are my go-to, but there is always a time for a peppery Pinot Noir or a crisp Pinot Grigio. Or a chill Sauvignon Blanc poolside or a toasty Cab in hand while playing bocce or a frizzante after work or.....
