Peach Sangria: equal parts of Chrisman Mill Vineyard Sweet Jessamine Rose to White Grape Peach Juice
Raspberry Sangria: equal parts of Chrisman Mill Vineyard Sweet Riverbend Red to Cranberry Raspberry Juice.
Wine Infused Chicken Piccata over angel hair pasta:
For seasoned flour mixture:
Flour (approx 1 cup)
Basil, Oregano, Garlic, Fresh ground pepper and salt (approx 1/4 tsp. of each)
4 Boneless Skinless chicken bresasts – sliced and pounded thin for scaloppini
1/2 cup of Chrisman Mill Vineyards Vidal Blanc wine
1/2 fresh lemon and slices for decorating cutlets
3/4 cup of Chicken Broth (low sodium preferred)
1/2 cup butter cut into cubes
1 shallot- minced fine
1/4 cup olive oil
1 ounce capers
Slice in half (horizontally) the four chicken breasts and pound them out so they are the same thickness all around. Dry off chicken pieces. Create a seasoned flour mixture by combining the seasoning blend of basil, salt, garlic, oregano and pepper with the flour in a bowl. Dust each chicken piece with seasoned flour mixture. Heat olive oil in a large saute pan, cook chicken breasts in olive oil until lightly brown on both sides about 1-2 minutes per side. Remove chicken from pan and set aside, cover chicken to retain heat. Add the minced shallot and a little butter to the pan used for sauteing the chicken and saute until translucent and lightly brown. Then add the wine, juice of 1/2 a lemon and chicken broth to the pan. Turn up the heat to high and reduce liquid down to 1/2 to 1/3 of total volume. Reduce heat down to a low simmer and one by one add the cold butter cubes and stir until melted. Add capers and cooked chicken into finished sauce to re-warm chicken. Plate with fresh angel hair pasta and chicken over top, drizzle additional sauce over chicken and pasta and place a slice of lemon on top- and enjoy!!