In Buzz-Worthy Recipes, TasteBuzz A New Adventure in Every Bite, The Kitchen Cabinet
parmesan-chicken-paillard-salata-verde-arugula-end-of-season-toy-box-tomatoes-charred-lemon-beurre-blanc

Great food invites great conversations to be had and this couldn’t have been more true than during SPINCon 2019, hosted in Monterey, CA. Folktale Winery was the backdrop of the awards ceremony and the team presented us with an amazing wine pairing lunch. While all of the pairings were delicious, I want you to give yourself, and maybe a loved one or good friend, the gift of great food and conversation during this season of love, or anytime you want to splurge on yourself and enjoy the best Parmesan Chicken Paillard I have ever ate.

Parmesan Chicken Paillard, Salata Verde, Arugula, End of Season Toy Box Tomatoes & Charred Lemon Beurre Blanc

INGREDIENTS

4 Chicken breast
2 Cups All-purpose flour (gluten free optional)
2 Cups Panko breadcrumbs (gluten free optional)
4 Eggs
2 Teaspoons Kosher salt
2 Teaspoons Ground black pepper
¾ Cup Grape seed oil
1 Pint Mixed color toy box tomatoes
4 Ounces Baby arugula
¼ Cup Champagne vinegar
Zest & juice of 1 lemon
1 Tablespoon Dijon mustard
1 Teaspoons Sea salt
2 Tablespoons Parsley chopped
3 Tablespoons Extra virgin olive oil
1 C. White wine vinegar
1 Shallot Minced
4 Ounces Butter

INSTRUCTIONS

Using a sharp knife, cut the chicken breast in half, butterflying it open like a book.
Add the salt and pepper to the all-purpose flour and mix well.
Dredge the chicken breast into the seasoned flour, then in the whipped eggs and finally into the panko breadcrumbs. Coat each breast well on both sides.
Set aside until ready to pan fry.
In a medium sauté pan, heat the grape seed oil and gently pan fry the chicken breasts till golden brown on each side.
Set the cooked chicken breast aside on an oven proof dish.
Once all breasts have been fried, place them in the oven at 375 for 6-8 minutes.
Meanwhile, mix the champagne vinegar, lemon zest and juice with the Dijon mustard, sea salt, parsley and olive oil.
In a small saucepan bring the white wine vinegar and the shallot to a boil and reduce by half.
Remove from heat and add hot liquid to your blender and add the butter, blending till smooth and creamy.
Adjust seasoning to beurre blanc and keep in a warm place until ready to serve.

To Serve;
Place hot chicken on a plate, toss the tomatoes and arugula with the champagne vinaigrette, coat well and serve portioned equally among the for chicken breasts. Drizzle Beurre blanc on each chicken breast and serve immediately. This dish pairs perfectly with the 2017 Folktale SLH Chardonnay. Enjoy!

Recipe;
Chef Todd Fisher
VP, Culinary and Hospitality
Folktale Wine Group

TasteBuzz is rising to a new level for 2020. Rather than offering kitchen gadgets to help you in your recipe preparation, we are collaborating with people in our network to bring you phenomenal beverage pairings for each delicious treat.

Wine Profile
2017 Folktale SLH Chardonnay

Tasting Notes
This vintage is beautifully balanced by the soft, new French oak aging which lifts the flavors of the fruit and classic minerality. Tropical fruit forward, the bouquet reminds us of a coconut crème pie; rich, creamy, toasty goodness, with a soft hint of baking spices. Beautiful mineral notes of flinty graphite compliment the fruit, creating a supple mouthfeel and luxurious finish.

Ratings
90 Points, Josh Raynolds, Vinous Magazine, 2019

2017-folktale-slh-chardonnay

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