Viognier 2016 Wine Pairing

The fruity and floral notes in Lakeview Cellars Viognier 2016 are brought out even more by this recipe. The rich wine goes well with the creamy sauce, and the Dijon mustard and lemon juice make the dish more interesting. It tastes great together and makes both the food and wine experience better.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup chopped shallots
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Cooked rice or pasta for serving

Instructions:

Season chicken breasts with salt and pepper

In a large skillet, heat olive oil over medium-high heat

Add chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side

Remove chicken from skillet and set aside

In the same skillet, add shallots and garlic

Saut until softened, about 2 minutes

Pour in chicken broth and scrape up any browned bits from the bottom of the skillet

Stir in heavy cream, parsley, Dijon mustard, honey, and lemon juice

Bring mixture to a simmer and cook until slightly thickened, about 5 minutes

Return chicken to skillet and spoon sauce over the top

Cook for an additional 2-3 minutes

Serve chicken and sauce over cooked rice or pasta

Enjoy with a glass of Lakeview Cellars Viognier 2016