“I participated in an Ambassador Program on behalf of Millennial Central for Brancott Estate Wines. I received product samples to facilitate my Pinot Grigio Chicken recipe as well as a promotional item to thank me for my participation.”
Wine sits pretty high on my love scale. Think… on the same level as my child and camera.
I know there is one more thing…
Michael! That’s right! And my husband, of course. Goodness me.
I like (most) everything from red to white, dry to sweet. Shooot. I even like wine of the pink and sparkling sort!
The ingredients for this Pinot Grigio chicken recipe were inspired by a scrumptious bottle of Pinot Grigio from Brancott Estate. And the chicken? I picked chicken because that’s what I had in the freezer. I wish I was able to say I possessed a more complex method but I don’t. I’m a straightforward gal, with a simple brain, and an even less involved palate.
Woe is me!
Pinot Grigio Chicken Ingredients
- 1 cup Peach Tea
- 1/2 cup Brancott Estate Pinot Grigio
- 1/4 cup Pear, chopped
- 3 Tbsp Honey
- 2 Tbsp Arrowroot Powder
- 1 tsp Lemon Juice
- Red Pepper Flakes, sprinkled
- Coconut Oil, for the pan
- 2lbs Chicken Breast
I promise this will be quick and easy.
- Start by putting everything (except the chicken- obviously) in a saucepan and bring it to a boil, over medium heat.
- I’m sure there is a technical term for the next step (reduce, maybe?) but I like to go with stir, stir, stir. Stir until it gets thick like a sauce should be. And be sure to remove it from the heat when it’s good and saucy. (Is that the proper cooking term? Probably not.)
- This step is a tough one! Are you ready? Next you need to chop the chicken into bite size pieces. Phew! I need a drink after that one!
- Heat the coconut oil until it gets so hot the chicken sizzles when it’s placed in the pan. (I dig the sizzle.) Then let chicken cook halfway-ish before adding in about half of the sauce. Check on it here and there until the chicken is fully cooked.
- Done. Easy. You got this, dude.
Cauliflower Rice Recipe
- Pulse a head of cauliflower in your food processor until it is small and grain like.
- While you heat a tablespoon, or so, of coconut oil in your pan, place the cauliflower ‘rice’ in between paper towels and blot out the moisture. (It took me about 16 paper towels to dry out my rice.)
- Once the cauliflower is dry, and the oil heated, put the cauliflower in the pan and mix in 1/2 tsp salt, 1 tsp pepper, and 3 minced garlic cloves.
- Give it a stir here and there so it doesn’t burn and the seasoning gets mixed in.
- Viola! Plop a heaping helping of rice on your plate, top with chicken, and drizzle with the remaining sauce. Easy peasy, lemon squeezy!
How about we talk wine now? I mean, we just enjoyed a delightful Pinot Grigio chicken with our better half, so we should participate in a bit of small talk before scurrying back to work.
Oh wait. Am I the only person who flips their switch back on as I consume the final bite on my plate? Dang!
Brancott Estate Flight Song Marlborough Pinot Grigio (2013)
Pairing recommendation (per Brancott Estate)- Discover Brancott Estate Flight Song Marlborough Pinot Grigio with pan-fired salmon and fresh, steamed vegetables.
Brancott Estate Flight Song Marlborough Sauvignon Blanc (2013)
Pairing recommendation (per Brancott Estate)- Enjoy Sauvignon Blanc on its own or with a variety of foods from delicate to spicy grilled or barbecued seafood to green salads and Mediterranean dishes.