2 Coastal Range Organics Boneless, Skinless
Chicken Breasts
Sea salt and freshly ground pepper to taste
1/4 cup flour, divided
3 tbsp. butter, divided (no substitutions)
1/4 cup finely chopped shallots
6 dried Mission figs, stemmed and quartered
1/2 to 2/3 cup chicken stock
1/2 cup Pinot Grigio
2 tbsp. Cuisine Perel Late Harvest Riesling
Vinegar
1 tbsp. chopped fresh thyme
Directions
Approximate restaurant cost: $15 to $18
Approximate home cost: $4
Prep time: 15 minutes, Cook time: 30 minutes
Preheat oven to 350°F. Rinse chicken and pat dry. Season to taste with salt and pepper and dredge well in 3 tbsp. flour. Melt 1 tbsp. butter in a heavy skillet (preferably not nonstick for better searing). Cook chicken over medium heat for 5 minutes on each side. Place on a baking sheet and bake for 15 minutes. Meanwhile, add 1 tbsp. butter to skillet and cook shallots and figs for 5 minutes. Add remaining 1/2 tbsp. flour and cook for 1 minute more. Stir together stock, wine and vinegar and slowly add to skillet. Cook for 10 minutes, stirring frequently; stir in remaining 1 tbsp. butter. Place chicken on plates and top with sauce. Sprinkle with thyme. Serve with soft polenta and steamed vegetables, if you like.
Makes 2 servings.
Wine Suggestion
La Crema Pinot Noir -
The smoky dark fruit flavors of this food-friendly Pinot partner perfectly with the intensely flavored chicken. Around $20 in our stores. $38 to $48 in most restaurants.
Nutritional Information:
Nutrition per serving: 510 calories, 31 g protein, 21 g total fat (12 g sat., 0.5 g trans), 35 g carbohydrate, 1 g fiber, 2 g sugar, 120 mg cholesterol, 280 mg sodium, 12 points
Shopping List:
2 Coastal Range Organics boneless/skinless Chicken Breasts,Sea salt and freshly ground pepper to taste,1/4 cup flour,3 tbsp. butter,1/4 cup finely chopped shallots,6 dried Mission figs,1/2 to 2/3 cup chicken stock,1/2 cup Pinot Grigio,2 tbsp. Cuisine Perel Late Harvest Riesling Vinegar,1 tbsp. chopped fresh thyme
