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Menu Ideas

• ARIEL Brut Cuvée
  • ARIEL Creamy Curried Chicken Breasts
  • Sparkling Melon with Strawberries
• ARIEL Blanc
  • Nectarines with ARIEL Blanc Sabayon
  • Teriyaki Snapper with Sunomono Salad
• ARIEL Chardonnay
  • ARIEL Creamy Curried Chicken Breasts
  • Champagne Poached Salmon Fillets
  • Risi Bisi Mev
  • Sautéed Chicken
  • Summer Fruit Compote
• ARIEL White Zinfandel
  • Cinnamon Apple Frozen Yogurt
• ARIEL Merlot
  • Petite Coq au Vin
• ARIEL Cabernet Sauvignon
  • Italian Beef Stew with Polenta
  • Mushroom Barley Soup
  • Texas Chili

Sautéed Chicken

Serves 4

This is a rustic, Italian style chicken sauté with a million possibilities. If you cook the chicken in ARIEL Cabernet and added vegetables, it would be Coq au Vin. It’s up to you to mix and match vegetables and wine to find the ones you like best.

Ingredients

For the Potatoes

• 3 lbs. Russet potatoes, peeled and cut in eighths
• 4 cloves garlic, peeled
• ¼ tsp. salt
• ¼ tsp. white pepper
• ½ cup plain, Dannon not fat yogurt
• 2 Tbl. chopped fresh chives

For the chicken

• 1 tsp. light olive oil with a dash of toasted sesame oil
• 2 cloves garlic
• 4 chicken breasts, visible fat removed, skin left on
• 1 tsp. dried rosemary
• 1/8th tsp salt
• ¼ tsp. freshly ground black pepper
• ½ cup ARIEL Chardonnay
• 1 Tbl. arrowroot mixed with 2 Tbl. ARIEL Chardonnay (slurry)

Garnish

• 2 Tbl. chopped, fresh parsley
• 4 cups lightly steamed swiss chard

To Prepare

Boil potatoes and garlic in a large covered saucepan until the potatoes are very soft. Drain, cover potatoes with a clean cloth and set over very low heat for about 5 minutes. Mash roughly, making sure the garlic gets thoroughly mashed and mixed in. Add the salt, white pepper, yougurt and chives and mix well. Cover and keep warm until you are ready to serve.

Heat the oil in a skillet just big enough to hold the chicken breasts. Toss in the garlic and stir about 30 seconds. Add the chicken, skin side down, brown and sprinkle with salt and pepper. Try to keep the garlic from burning, (if it does, just discard it). When the skin side is brown, about 3 minutes, turn it and brown the other side about 2 minutes. Toss the rosemary on top and pour in the wine. Simmer, covered, 15 to 20 minutes or until the juices run clear when you pierce the chicken with a knife. Remove the chicken breasts to a warm plate. Strain the cooking liquid into a fat separator. While the fat is rising to the top (3 to 5 minutes), remove the skin from the chicken and garnish each piece with paprika and chopped parsley. Pur the defatted liquid back into the pan and add the arrowroot slurry. Heat to thicken.

To Serve

Place a chicken breast and ¼ of the potatoes on each plate. Spoon the glossy wine sauce over the top and enjoy with the beautiful, deep red and green chard and ARIEL Chardonnay, Blanc, or White Zinfandel.