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AUGUST 2019
DID YOU KNOW. . . that I've been in the cellar for the last few weeks processing and bottling some "new" wines from the 2018 harvest? Of course you didn't, but I'm telling everyone -- they're fantastic!
Actually, I usually keep newly bottled wines in the cellar to rest for a month or so before bringing them up for tasting and sale but since I haven't had any New York State Chardonnay since last season, I decided go for it and brought some up in time for this past weekend. Thank the Lord I did because I sold three newly bottled cases of 2019 Chardonnay in just three days! Unbelieveable. I say this because I expected a slow weekend at the winery -- the Ulster County Fair and the prediction of unsettled weather. Hmm, maybe folks do have a little extra in their pockets.
Well, whatever the reason, I decided to make my light and complex Chardonnay the "Wine of the Month" on sale for $10.79 And see how I used it in the recipe below.
Come on in for some FREE tastes. I'd love the see you,
Maryl
SPECIAL CHICKEN SCALLOPINE
(I used my "Wine of the Month" -- Chardonnay)
Ingredients:
3 whole skinless and boneless chicken breasts
1/3 cup plus 1 to 2 tablespoons flour
Pure or light olive oil
1 large onion, chopped
1 pound cremini or button mushrooms, quartered
4 to 5 garlic cloves, sliced
1-1/2 cups low-sodium chicken broth
1 cup El Paso Chardonnay wine
Slice chicken into 1-1/2 inch strips and dredge in 1/3 cup flour seasoned with salt and pepper. Brown the strips in olive oil in a skillet. Remove the chicken and add a bit more olive oil to the skillet. Sauté onion until soft; add mushrooms and garlic.
Continue sautéing until the mushrooms are soft and have given up their liquid. Add broth, wine and chicken. Cover and cook for another 15 to 20 minutes on low heat. Add remaining 1 to 2 tablespoons flour to thicken sauce. Serve over rice.
COOKING WITH WINE Serves 4.
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