Leanne Bellncula
 
July 21, 2016 | Leanne Bellncula

2013 REX HILL Willamette Valley Seven Soils Chardonnay paired with Lemon Chicken Breasts for the perfect summer dinner

I consider myself a foodie, but I am not a cook.  My husband is the chef in our house.  I am an amazing sous chef, salad maker, and dish cleaner.

However, when I do get inspired to cook, I am a total recipe-follower, and I look to my Food Network Hero for inspiration: Barefoot Contessa.  I love her recipes, because they are simple, elegant, and French-inspired.

One of my favorite Barefoot Contessa recipes is Lemon Chicken Breasts, and it pairs perfectly with one of my favorite wines, 2013 REX HILL Willamette Valley Seven Soils Chardonnay.  The zesty lemon and herbs on the chicken marry beautifully with the citrus and tropical notes of the wine.  Also, the subtle creaminess of the Chardonnay adds a depth to the meal that leaves your palate singing for more!  Bon appetite!

 

Lemon Chicken Breasts from Barefoot Contessa's "How Easy Is That?" Cookbook:

Ingredients:

  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine (I of course used 2013 REX HILL Willamette Valley Seven Soils Chardonnay)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt & freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6-8 ounces each) - I typically use bone-in & skin-on breasts for more flavor.
  • 1 lemon

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown.  Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9x12-inch baking dish.
  3. Pat the chicken breasts dry and place skin side up over the sauce.  Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.  Cut the lemon into 8 wedges and tuck it among the pieces of chicken.
  4. Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.  If the chicken isn't browned enough, put it under the broiler for 2 minutes.  Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.  Sprinkle with salt and serve hot with the pan juices.

Note: Don't forget to make plenty of rice, because you'll want to soak up all of the delicious lemony goodness of the pan juices. Yum!

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