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Harney Lane | Live Life Unhurried

VISIT THE ESTATE

Marry Me Chicken with Chardonnay

Pairs With Henry Ranch Chardonnay

  • Yield: 3-4 Servings
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Ingredients

For the Chicken 

  • 4 thin boneless, skinless chicken breast cutlets, about 1½–2 pounds 
  • 1 teaspoon kosher salt 
  • ¾ teaspoon freshly ground black pepper 
  • 1 teaspoon garlic powder 
  • 1 teaspoon paprika 
  • ¼ cup all-purpose flour 
  • 1 tablespoon oil reserved from the sun-dried tomatoes 
  • 2 tablespoons unsalted butter 

 

For the Sauce 

  • 1 small shallot, finely minced 
  • 4 garlic cloves, finely minced 
  • ½ cup oil-packed sun-dried tomatoes, drained and sliced 
  • ¼ teaspoon crushed red pepper flakes 
  • ½ cup Harney Lane Henry Ranch Chardonnay 
  • ¾ cup low-sodium chicken stock 
  • 3–4 sprigs fresh thyme 
  • ¾ cup heavy cream 
  • 1 teaspoon Dijon mustard 
  • ½ cup freshly grated Parmesan, plus more for finishing 
  • Freshly ground black pepper 
  • Generous handful fresh basil leaves 

Preparation

  1. Prepare the chicken.
    Pat the chicken dry and season both sides with kosher salt, black pepper, garlic powder, and paprika. Place the flour in a shallow dish and lightly dredge each piece of chicken, shaking off any excess. 
  2. Sear until golden.
    Heat the reserved sun-dried tomato oil and butter in a large skillet over medium-high heat. Add the chicken and cook undisturbed for 3–4 minutes, or until deeply golden. Flip and cook for another 2–3 minutes. Transfer the chicken to a plate; it will finish cooking in the sauce. 
  3. Build the sauce.
    Reduce the heat to medium. Add the shallot and cook for 1–2 minutes, until softened. Add the garlic, sun-dried tomatoes, and red pepper flakes and cook for another 30–60 seconds, just until fragrant.
  4. Deglaze with Chardonnay.
    Pour in the Henry Ranch Chardonnay, scraping up the browned bits from the bottom of the skillet. Allow the wine to simmer for 2–3 minutes, or until reduced by about half. 
  5. Make it creamy.
    Add the chicken stock and fresh thyme sprigs and simmer for 1–2 minutes. Reduce the heat to medium-low, then stir in the heavy cream and Dijon mustard. Bring to a gentle simmer and gradually stir in the Parmesan until melted, and the sauce is smooth and creamy.
  6. Finish the chicken.
    Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and gently simmer for 4–6 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly. Remove and discard the thyme sprigs. 
  7. Finish & serve.
    Remove from the heat and finish with torn fresh basil, freshly grated Parmesan, and cracked black pepper. Serve warm with pasta or warm bread—and a glass of Henry Ranch Chardonnay.