Chicken with Red Wine Sauce
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I am a HUGE wine lover so I was thrilled to work with Gallo Vineyards on their campaign for the Hearty Burgundy 50th birthday #HBturns50. This post was compensated but, as always, all opinions are my own.
Date nights around here have become a little rare. Between our busy schedules, Mathlete’s flight lessons {yes, his newest hobby is learning to fly} and our youngest’s new sleeping arrangements, we find it hard to get out for a night alone. So, I started thinking about ways to have a date night at home without totally losing the fun by making the meal a lot of work. When I had the opportunity to work with Gallo Vineyards, I obviously jumped. Date night is just not the same without a great glass of wine {well, no day is really} so it was the perfect way to enjoy the Gallo Vineyards wine. Once I had my Hearty Burgundy in hand, the plans started to come together starting with my recipe for chicken with red wine sauce and roasted mushrooms.
It is pretty common for me to enjoy a glass of wine while I cook {who I am kidding…people assume I am sick or pregnant if I don’t have a glass while cooking} so I grabbed the bottle and enjoyed some of the delicious Hearty Burgundy while I started cooking my chicken.
The wine definitely has a great balance to the fruit with flavors of plum and dark berry. Gallo Vineyards suggests hearty things like chili and grilled sausage as the perfect pairing items. I like to live on the edge though so I am using the wine with chicken 🙂
Ingredients
- 2 chicken breasts
- Salt and pepper
- 2 cups fresh mushrooms {I use the blend from trader joes}
- 1 1/2 Tbsp grapeseed oil divided
- 1 Tbsp butter
- 1 Tbsp flour
- 1/2 cup chicken broth
- 1 cup Hearty Burgundy wine
- 1 tsp sugar
Instructions
- Preheat oven to 375 degrees.
- In medium bowl, toss mushrooms with 1/2 Tbsp of oil. Spread on rimmed baking sheet and bake for 10-15 minutes.
- Heat remaining 1 Tbsp oil over medium heat. Season chicken with salt and pepper. Brown chicken on both sides. Remove chicken from pan and finish cooking in the oven for 15 minutes.
- Melt butter in the pan. Stir in flour and cook for one minute. Slowly stir in chicken broth, scraping the bottom of the pan, letting each addition incorporate before adding more.
- Slowly add wine and sugar. Bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened.
- Serve chicken with mushrooms and red wine sauce.
What is your favorite type of wine? Do you cook with it as well as enjoying it with your meal?
Be sure to visit the Gallo Vineyards Facebook and Twitter pages to get more recipes and pairing suggestions for the Hearty Burgundy as they celebrate its 50 birthday!
