​We hope you enjoy some of our amazing recipes that use Chrisman Mill Vineyards wines!

Chicken Dishes

Chicken Piccata with White Wine Sauce over Angel Hair Pasta

(Serves 4)


For Seasoned Flour Mixture:

• Mix flour (approx. 1 cup) with basil, oregano, garlic, fresh ground pepper
and salt (approx. ¼ tsp. of each)

• 4 boneless, skinless chicken breasts – sliced and pounded thin
for scaloppini

• ½ cup of Chrisman Mill Vineyards Vidal Blanc Wine

• Juice from ½ fresh lemon, and lemon slices for decorating cutlets

• ¾ cup of chicken broth (low sodium preferred)

• ½ cup butter cut into cubes

• 1 shallot – minced fine

• ¼ cup olive oil

• 1 ounce capers


Slice the four chicken breasts in half (horizontally) 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, oregano,
garlic, fresh ground pepper and salt with the flour in a bowl. Dust each
chicken piece with seasoned flour mixture. Heat olive oil in large sauté pan,
cook chicken breasts in olive oil until lightly brown on both sides about 1-2
minutes per side or until done. 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 sautéing the chicken and sauté until translucent and lightly brown.
Add the wine, juice of ½ a lemon and chicken broth to the pan. Turn up the heat
to high and reduce liquid down to ½ to ⅓ 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 – enjoy!!


Chrisman Mill Vineyards Norton Onion Soup

• ½ cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 1/8 tsp thyme
• 2 cups of Chrisman Mill Vineyards Norton Wine
• 1 tsp sugar
• 2 quarts of low sodium beef broth
• 1 baguette, sliced
• ½ pound of grated Gruyere

Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves and thyme and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves. Add the beef broth and turn heat up to a simmer and cook for 10 minutes. Season to taste with salt and pepper. When you’re ready to eat, preheat the broiler. Arrange baguette slices on a baking sheet in a single layer sprinkle slices with Gruyere and broil until bubbly and golden brown 3-5 min. Ladle the soup into bowls and float several of the Gruyere croutons on top.


Caramel Apple Ginger Rum Martini

1 oz streamertail rum

1 1/2 tbs simple syrup

1 oz sanding sugar

3 slices of apple

2 slices of ginger

1 slice of lemon

Apple juice

Caramel sauce

Maple cinnamon sugar

Rim your martini glass with sugar, maple cinnamon adds an apple pie taste, and place caramel sauce throughout the glass.

Add rum, simple syrup, sanding sugar, apples, ginger, and lemon into a shaker, and muddle well. Add ice, shake, and strain into your martini glass. Fill rest of glass with apple juice. Garnish with apple slice.


Visit Us

We will be reopening on Saturday July 11th serving food and drinks from 11am-7pm.


2385 Chrisman Mill Rd.

Nicholasville, KY 40356

Phone: 859.264.9463 (please leave a message and we will return your call)

or text us at 859-333-5206