BREAST OF CHICKEN PEPPERONCINI



BREAST OF CHICKEN PEPPERONCINI

(SERVES 4)

 

1 Ea.            Boneless Chicken Breast, cut into 1 in strips

5 Ea.            Pepperoncini (mild)

4 Ea.            Fresh Mushrooms, sliced

3 Oz.            Otter Cove Wines Chardonnay

½ Oz.          Shallots, chopped

¼ Oz.          Garlic, chopped

6 Oz.            Butter

*1 Cup         Heavy Cream

 

 

Procedure:

  1. Sauté chicken strips in 2 ounces of butter. When one-half cooked, add mushroom slices, shallots, and garlic.  Cook until glazed.
  2. Pour chardonnay into hot pan with chicken. Reduce by one-half. Add heavy cream and reduce by one-half again.
  3. Add pepperoncini and remove form heat and blend in rest the rest of the butter. Serve.

 

Note – If you do not want to use cream, add 1 cup of chicken stock or bouillon and follow instructions as you would using the cream.

 

Recommended wine: Chardonnay

 

 

 

Chef Bert Cutino, CEC, AAC, HOF

Certified Executive Chef, American Culinary Federation

Co-Founder/COO, The Sardine Factory Restaurant

Monterey, CA  93940

 



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