![]() Making for a very pleasant match, this wine melded seamlessly with the dish. At the other end of the spectrum, the somewhat richer, weightier whites formed a seamless bridge to the dish's silky textures and nutty, pan-browned flavors.ĭomaine Paul Blanck, Alsace ( France ) Pinot Blanc d'Alsace 2005 The Chablis and Pinot Blanc in our tasting were clear winners by virtue of emphasizing both the delicacy and complexity in the dish. One of us liked the way a blowsy Zinfandel flirted with the chicken and lemon-peel flavors, but the other hated it. A Morellino di Scansano was a tad too thin, and the Pinot Noirs all seemed either too thin or too sweet. We tried a few reds, and none truly satisfied. To our palates it is much better suited to white than red wine. While this is not an outstandingly difficult dish to pair with wine, it does present a couple of challenges, for it is both rich-thanks to the mingled ingredients of the reduced sauce-and tart ( piccata). After the mixture is cooked for a few minutes until somewhat reduced, the chicken is then added back to the pan, quickly reheated, and served. We throw chopped garlic, capers, and a few thin slices of lemon into the pan, and then pour in chicken stock and fresh lemon juice. The chicken is transferred to a platter and the pan is deglazed with white wine. These chicken scallops are then lightly dusted with flour and quickly browned in a mixture of olive oil and butter. We follow the standard method of butterflying boneless chicken breasts and pounding them (between two sheets of waxed paper or in a plastic bag) with a rolling pin or a wine bottle until they are as thin as possible - just short of falling apart. It's a simple meal to prepare, and a sure palate pleaser. Piccata is traditionally made with veal or chicken (vegetarians substitute tofu or eggplant). ![]() Place the chicken on a serving plate, top with sauce, and garnish with fresh parsley.The Italian term piccata is related to the word 'piquant', but in this case it takes on a meaning closer to 'zesty' or 'tangy,' and refers to the lemon juice that is an essential component in this dish. Rinse capers under water and add to the pan along with chicken. Place all chicken breasts back in pan and allow to simmer 3-4 minutes. While boiling, scrape bottom of pan with wooden spoon to remove any browned bits, as this adds flavor. In the pan add chicken stock, lemon juice, and chardonnay, then bring to a boil. Depending on the size of your pan, you may have to do this in a couple stages.) When browned on both sides, remove and place on a plate. Turn breasts over and cook an additional three minutes or until browned. Place chicken in flour one breast at a time and coat both sides, remove excess and place into hot pan and cook for three minutes or until browned. Heat butter and olive oil in large skillet over medium heat. Salt and pepper all breasts on both sides. Place chicken between sheets of plastic wrap and pound chicken to a thin and uniform thickness. Additionally, the capers in the dish provide a nice contrast to the wine’s fruitiness. The strong citrus notes highlight the crisp, fruit-forward flavors you can find in this wine. Pair this meal with our Scottsdale Chardonnay to enjoy the balance of lemon juice and rich butter. Warm and savory meets the acidity of winter citrus in this easy, delicious recipe that is perfect for a cold night in. Recipe courtesy of Keith and Jackie ( and classic, Chicken Piccata is an Italian dish that checks both boxes. Try pairing with our Scottsdale Chardonnay Chicken Piccata with Zesty Chardonnay Sauce
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