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A Chicken and Mushroom Saute & Chicken Gorgonzola Sauvignon
So while I was there I also picked up a bottle of wine that was on sale. A Sauvignon Blanc by Maurice Carrie Winery here in Temecula. It is one of the smaller vineyards and I had never tried there wine before and at a sale price much less than the usual $14.95 price I gave it a try. I am totally glad I did.. it beautifully complimented the gorgonzola cream sauce and the mushroom saute I made for my chicken dishes.
Here I sauteed onions, shallots and garlic in butter. I then tossed in crimini and button mushrooms. When the mushrooms were just aldente I added a half of a cup of chopped fresh parsley, a teaspoon more of butter and around 1/4 of a cup of white wine. I simmered for a few minutes and tossed on some chicken thighs that I cooked in the oven. It was a very yummy dish.
Here is the chicken dish that you would have seen us afterwords licking our bowls over. This was my Chicken Gorgonzola Sauvignon. I also made a spicy saffron rice to go with this chicken and the creamy sauce over the rice was "to die for". I wasn't planning on taking photo's because DH and I traded camera's for the day.. but this dish was so yummy I thought I would preview it anyway with no fancy set up. :)
Saute two tablespoons of shallots in butter. Heat up two cups of half and half in a saucepan. When it comes to a simmer add 1 cup of Gorgonzola cheese and let it meld into the half and half. When it begins to simmer add finely ground white peppercorns, sauteed shallots and just a dash of kosher salt. Lower the heat and let simmer for 3 - 5 minutes minutes. When it begins to thicken add 1 cup of the Sauvignon Blanc and 1 pinch of saffron threads. Let it simmer for just a few more minutes to thicken slightly. Take of heat, run through a fine mesh strainer and let it rest in a separate bowl till the chicken is ready. In a large skillet cook seasoned chicken pieces that have been fillet or pounded out with a mallet so they are thin and at an even thickness. When chicken is finished pour the Gorgonzola Cream Sauvignon sauce over it and let it come to a simmer. Cook for approximately two minutes making sure sauce is bubbly and hot. Serve with saffron rice or fingerling potatoes.
Buon Appetito,
Laurie
Category Article Cheese, Chicken and Poultry, Mushrooms, Wine
