This dish has soft chicken breasts in a creamy Dijon mushroom sauce. The rich and fruity notes of Southern Right Pinotage 2016 go well with it. The balanced acidity and velvety tannins in the wine bring out the flavors in the food, making it a great match.
Ingredients: 4 boneless, skinless chicken breasts. Salt and freshly ground black pepper to taste. 2 tablespoons olive oil. 1 tablespoon butter. 1 shallot, finely chopped. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 2 tablespoons Dijon mustard. 1 tablespoon chopped fresh thyme leaves. 1 cup sliced mushrooms. 1 tablespoon chopped fresh parsley for garnish. Southern Right Pinotage 2016 90 pts.
Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. This will take about 6-7 minutes per side. The chicken breasts should be golden brown and cooked all the way through. Take the chicken out of the pan and set it aside. Over medium heat, melt the butter in the same pan. Saut the garlic and shallot for about two minutes, until the garlic is soft. The heavy cream, Dijon mustard, thyme, and chicken broth should all be mixed in. Bring to a simmer and cook for about 5 minutes, or until it gets a little thicker. After you add the mushrooms, cook for about 3 minutes, or until they get soft. Put the chicken back in the pan and cook for another two to three minutes, until it's fully heated through. Add chopped parsley as a garnish before serving. Enjoy with Southern Right Pinotage 2016 90 points!
