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Rubino Estates Winery
 
May 15, 2020 | Rubino Estates Winery

Chicken Breasts with Lemon and Rubino Riserva Chardonnay

Our 2016 Rubino Estates Riserva Chardonnay has aromas of orange blossoms, peach, and pear with lingering flavors of vanilla and baking spices to give it a unique flair. Its full body is balanced by a light acidity, which makes it a perfect pairing for some of our favorite foods. On the blog, we're sharing a recipe from one of our favorite resources for tasty recipes, New York Times Cooking. This recipe for Chicken Breasts with Lemon comes together quickly and is perfect for those weekdays when you don't want to spend too much time in the kitchen. Club members will love this dish with the 2106 Riserva Chardonnay in their release, though we believe it is a perfect pairing with our 2017 Landmark Chardonnay as well! We hope you enjoy it!

 

Chicken Breasts with Lemon

 

Ingredients

  • ½ cup flour for dredging
  • Salt and freshly ground pepper to taste
  • 4 skinless boneless chicken breasts, about 6 ounces each
  • 2 tablespoons olive oil
  • 4 sprigs fresh thyme or 1 teaspoon dried
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice

 

Directions

  1. Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
  2. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
  3. Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
  4. Add the thyme, shallots, and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice, and the broth.
  5. Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

 

Chicken Breasts With Lemon New York Times Cooking photo by Michael Cross

 

 

 

Michael Kraus for The New York Times

 

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