Recipes

Sangria:

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.

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Wine Infused Chicken Piccata over angel hair pasta:

(serves 4)

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!!