Friday, August 2, 2013

Chicken in Orange Viognier Sauce

 3-4 Chicken Breasts
3 Tbsp Butter
Alpine Touch (salt & pepper)
1 Zucchini
1 Lg Orange
3/4 Cup Viognier (White Wine)

In a large frying pan, over medium heat, melt 2 Tbsp of the butter.  Season the chicken to taste (I used about 2 tsp of each spice) and add tot he pan.  Cook until golden brown on each size about 8-10 minutes.  Transfer the chicken to a plate and cover or stick int he microwave to keep warm.  Melt the remaining 1 Tbsp of butter in the pan and add the skinned and sliced zucchini to the pan.  Saute' until golden brown (about 1-3 minutes).  Add the wine 2 Tbsp of grated orange zest and 1/4 cup of juice from the orange.  If you want more flavor feel free to add a dash of the oregano and tarragon to the sauce.  Cook, stirring to scrape up and browned bits on the bottom of the pan until the sauce is bubbly and slightly reduced (about 3-5 minutes).  Return the chicken to the pan along with any juices remaining on the plate and heat throughout.  Serve by spooning sauce and zucchinis over the chicken and enjoy.  

Loaded Mashed Potatoes
 3 Lg Russet potatoes
1/2 - 3/4 Cup half & half
1/2 Cup Mixed cheese
1 Tbsp Butter
Garlic Salt
Alpine Touch (Salt & Pepper)
Peel and Chop the potatoes and put into a pan.  Cover with water and boil to soften.  The potatoes should be soft enough to easily mash with a whisk (about 15 minutes or so on high heat).  Add the mix and mix thoroughly with the whisk.  Add the remaining ingredients and season to taste.  Cook on low until heated throughout and serve. 

Add the seasoned chicken to the melted butter
Brown the chicken on both sides and boil the potatoes
Add the zucchinis to the butter and continue boiling the potatoes
Add the wine and orange to the zucchinis and potatoes should be close to done boiling
Return the chicken to the pan and add the half & half to the now mashed potatoes
Heat the chicken thoroughly and add the remaining ingredients to the potatoes
Serve & Enjoy!

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