Dijon Sauced Chicken Breasts

Rinse chicken breasts and pat dry. In a 10-inch skillet, melt butter until sizzling hot; add chicken breasts. Cook over medium-high heat, turning once, until chicken is browned and fork tender, about 12 minutes. Remove chicken from skillet; set aside. Reduce heat to medium. In same skillet add sour cream, milk and mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through (1 to 2 minutes). Serve sauce over chicken with rice or noodles; sprinkle with the chopped green onions. Serves 6. Serve with a unoaked or lightly oaked Chardonnay or a Sauvignon Blanc.

Chicken Gruyere with Sauteed Mushrooms

On a sheet of wax paper, or in shallow dish, combine flour, salt & pepper; dredge chicken in seasoned flour, coating all sides. In a small non-stick skillet, heat 4 teaspoons of margarine over medium heat until bubbly and hot; add chicken, sprinkle evenly with any remaining seasoned flour, and cook, turning once, until golden brown on both sides. Remove skillet from heat and transfer chicken to an individual, shallow, flameproof baking dish; set aside and keep warm. In the same skillet, heat remaining 2 teaspoons of margarine over medium heat until bubbly and hot; add mushrooms, and sauté until lightly browned. Top chicken with mushrooms, then cheese; broil 6 inches from heat source until cheese is melted, 3 to 5 minutes. Serve garnished with parsley sprigs and tomatoes. Serves 4. This recipe would be excellent with a medium- flavored red or a full flavored white.

Grilled Spicy Chicken Wings

Mix together all of the ingredients except the chicken wings in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill the wings and serve hot. Serve with a medium bodied red wine such as a Côtes du Rhône or a Syrah. Or try a medium + bodied, unoaked white wine such as a Viognier. Yield: 4 servings

Risotto alla Pitocca (A Chicken Risotto)

Put the chicken pieces in a pot with one of the onions, the celery, the bunch of parsley, garlic, bay leaf and the carrot. Add cold water to cover and put the pot on the fire; when it reaches a boil, skim off the scum. Simmer for about an hour, until the chicken is done. Fish the chicken from the pot and cut the meat into thin strips, discarding the skin. Strain and reserve the broth.

Mince the other onion and sauté it in the butter. When it turns golden (not brown) add the chicken and stir in the wine. Once the wine has evaporated, stir in the rice. Begin adding the broth a ladle at a time, waiting until the broth has almost evaporated before adding the next ladle. Stir continually. Near the end, check the saltiness of the dish. When the rice reaches the al dente stage remove it from the fire, dust it with the minced parsley and a healthy grating of pepper, and serve. The recipe is drawn from Alessandro Molinari Pradelli’s La Cucina Lombarda; he doesn’t mention cheese, but have some at the table for those who want it. Serves 6. Serve with a light-to-medium flavored red such as a Pinot Noir or a nice light/medium Chianti; or a flavorful white such as a Chardonnay or a top Pinot Grigio.

Duck Breasts Poached in Red Wine and Port

Sauté vegetables in oil until they start to color. Place in pot with beef stock and simmer 20 minutes. Meanwhile, boil red wine and Port until reduced by 1/2. Add bouquet garni and wine reduction to the vegetable pot. Reduce liquid by 1/3. Add duck breasts. Refrigerate all several hours or over night.

Remove duck breasts from liquid. Bring liquid to a boil. Return duck breasts to boiling liquid. Simmer 7-8 minutes (less if breasts are small), until cooked but still pink inside. Remove from liquid. Slice breasts thinly on diagonal, place on a warm plate, and keep warm. Taste liquid. If too strong, dilute with water. Beat in butter if desired, 1 tablespoon at a time. Arrange breast slices in shallow bowls, spoon some liquid over, and garnish with parsley. Serves 3. Serve with a hearty red wine such as a Cabernet, an Australian Shiraz, a big Rhone or a big Bordeaux.

Grilled Chicken Breast Stuffed With Goat
Cheese With Smoked Chile Cilantro Sauce

In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.

Preheat grill (medium). Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Roll each breast up beginning at a long end. Brush the breasts with the olive oil, season with salt and pepper to taste, and secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through. Serves 4. Serve with a full flavored Chardonnay or Sauvignon Blanc (French equivalents: White Burgundy or Loire Valley wine such as Sancerre, Pouilly Fumé, etc.) or a medium red such as a Pinot Noir (or red Burgundy), a Chianti or a Rioja.

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