Jewel in the Crown: Our apricot and white wine blend is similar to a Riesling. It opens with the richer, heavier aroma and taste of the apricot. The citrusy flavor gives it a clean, bright finish.
Stop by the winery for a taste! Pair this wine with: Salads, Cheese Plates, Pasta with White Sauce, Shrimp Scampi, Fish, Macaroni and Cheese, Roasted Chicken, Fried Chicken, Crab Cakes, Egg Rolls, Pork Chops. If you receive our e-newsletter, you would have received a coupon for it. If you didn't receive it, just ask for one when at the winery!
Chicken Piccata with Freedom Run Estate Chardonnay '12
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed (Optional)
1/4 cup White Wine
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
The Winery at Marjim Manor