Sept Recipe - Sautéed Chicken Breast in an Herbed Wine & Caper Sauce

Classic Pairing: Pinot Grigio
Alternative Wine: Sauvignon blanc


The acidity of the white wine in this recipe replaces the lemon in a modified picante sauce.

• 2 Chicken breasts, boneless-skinless
• Salt
• Black pepper
• 1/8 cup all purpose flour
• 1½ Tbsp olive oil
• 1 med shallot minced (3 Tbsp)
• 1 Tbsp minced garlic
• ½ cup Seyval, Pinot Grigio, or other high acid dry white wine (not Chardonnay)
• ½ cup low-sodium chicken broth
• ¾ tsp dried tarragon
• 2 Tbsp capers, rinsed and drained
• 3 Tbsp milk
• 1½ tsp corn starch
• 1/3 cup minced fresh parsley

Pat the chicken breasts dry and salt and pepper to taste.  Dredge in flour and shake off the excess.  Sauté over med-high heat in the olive oil until the chicken is almost cooked through and the outside is lightly browned.  Remove and set aside.

Mix the cornstarch to the milk in a small bowl.  Stir until smooth and set aside.

Reduce the heat to medium.  Add the shallot to the pan and sauté 2-3 minutes, or until soft.  Add the garlic and sauté for an additional 30 seconds.  Add the wine and the chicken broth to deglaze the pan and scrape the browned bits off the bottom of the pan into the wine.  Add the tarragon and increase the heat to high.  Reduce to ½ cup while stirring constantly.  Reduce the heat to med-low.  Add the capers and stir. Stir the corn starch mixture again and add slowly until while stirring the sauce.  Return the chicken and any drippings to the pan.  Cook over low heat while stirring until the sauce is creamy and bubbly.

Add the parsley and stir.  Serve immediately over brown rice that has a little fresh grated parmesan or romano cheese stirred into it.

Serves 2 as an entrée.

Grilled Pork Tenderloin with Roasted Beet-Cranberry Sauce - Aug '08

(Classic Pairing) Merlot                            Alternative Wine:Zinfandel


Two very different but complementary flavors (beets and cranberries) marry in this dish to provide the connection to the ripe berry qualities found in most Merlots. This dish is very, very red as well, which establishes a subliminal color link to the wine.


2 Pork Tenderloins (about 2 pounds)

Marinade                                                                   
2/3 cup Merlot                                    
½ cup orange juice                     
1 teaspoon minced orange zest    
½ cup sliced yellow onions                        
½ teaspoon toasted mustard seed, crushed       
½ teaspoon toasted aniseed, crushed      
1 bay leaf                           
1 teaspoon chopped fresh thyme         
½ teaspoon kosher salt                             
¼ teaspoon freshly ground black pepper      

Sauce
8 ounces beets, ends trimmed
Vegetable oil for beets
¾ cup cranberry juice
1 ¾ cups chicken stock
1 tablespoon balsamic vinegar
1 teaspoon cornstarch mixed with 1 teaspoon cold water
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper



To make marinade, in a medium mixing bowl, combine wine, orange juice and zest, onions, mustard seed, aniseed, bay leaf, thyme, salt, and pepper and whisk thoroughly. Place tenderloins in a large, sealable plastic bag and add marinade. Marinate, refrigerated, for 3 to 4 hours. Remove pork from marinade and pat dry. Reserve marinade for sauce.

To make sauce, preheat oven to 350. Wash, pat dry, and lightly oil the beets. Place beets on a roasting pan and roast for 55 to 60 minutes, until cooked through and skins begin to shrivel. Cool, pull off skin, and cut into ¼-inch dice. Set aside for use in sauce.
In a medium sauté pan or skillet, add reserved marinade, except bay leaf, and bring to boil. Reduce heat and continue to simmer until reduced by half. Add cranberry juice, chicken stock, vinegar, and beets and simmer until sauce is reduced by half. Whisk in cornstarch mixture and continue to reduce until sauce thickens. Remove from heat and swirl in butter. Season to taste. Keep warm.

Grill pork over a hot fire for 8 to 10 minutes. Turn and continue to cook for 5 to 6 minutes, or until pork is medium-rare and juicy inside. Do not overcook. Keep warm in aluminum foil.

To serve, spoon sauce evenly onto plates. Slice pork and place on top of sauce. Garnish with Italian parsley. Serve with horseradish mashed potatoes.

Serves 6 as an entrée.