Pan-Seared Chicken Recipe
Oberon Chardonnay, Los Carneros

Pair with Oberon Chardonnay

Servings: 6


4 Tbsp unsalted butter, divided into a 1 Tbsp and 3 Tbsp portions
1 Tbsp olive oil
1 whole chicken broken down into 6 parts
salt and pepper to taste
2 shallots, chopped
3 clove garlic, minced
1/3 cup Oberon Chardonnay
1/2 cup chicken stock
1 Tbsp lemon juice
1/2 cup parsley finely minced

Pan-seared Chicken


Heat 1 tablespoon butter and olive oil in a large skillet over medium heat.

Season chicken liberally with salt and pepper. Brown on both sides in the skillet. Cover and continue cooking 10 minutes, or until chicken juices run clear. Remove from skillet, set aside, and keep warm.

Mix shallots and garlic in same skillet over medium heat and cook until tender. Shut off heat, stir in wine and cook until heated through. Turn heat back on to medium and reduce wine, stir in stock, and continue cooking 5 minutes, or until reduced and slightly thickened. Shut off the heat and slowly whisk in the remaining butter until melted then stir in the lemon juice and parsley. Serve the sauce over the chicken.

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