Bargetto Winery

Recipes & Pairings

Lemon Basil Chardonnay Chicken

by Patricia Ballard

Tender chicken breasts are lightly pounded, quickly sautéed in butter and olive oil, and finished with a bright, creamy Chardonnay sauce. Central Coast Chardonnay is reduced with fresh lemon juice, lemon basil, thyme, and parsley, creating a delicate balance of citrus, herbs, and richness.

Fact Sheet
Prep Time
15 minutes
Cook Time
15-20 minutes
Total Time
30-35 minutes
Servings
8
Difficulty
Easy
Cook With
Central Coast Chardonnay

Our Chardonnay from Monterey County has aromas of tropical passionfruit, mango, and lemon zest. Flavors of pear, meyer lemon, and green apples mingle well on the palate.

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Ingredients

  • 8 chicken breast halves, skinned and boned
  • 1/4 cup cream
  • 2 T. olive oil
  • 1/3 cup lemon basil leaves, chopped
  • 2 T. butter
  • 1/2 tsp. fresh thyme leaves, minced
  • 3/4 cup Central Coast Chardonnay
  • 1 tsp. fresh parsley, minced
  • 1 T. fresh lemon juice

Directions

1. Place chicken breasts between sheets of plastic wrap
2. Gently pound with wooden mallet until they are 1/4″ thick.
3. Dredge each piece with salt and pepper.
4. Heat a large skillet. Add olive oil and butter.
5. When butter melts add the chicken and cook for no more than one minute each side.
6. Remove chicken to a platter in a 250° oven to finish cooking.
7. Deglaze the skillet with the wine and lemon juice and stir to loosen any browned particles.
8. Boil the wine until reduced by half.
9. Add the cream, lemon basil, thyme and parsley.
10. Boil until slightly thickened.
11. Pour over chicken and garnish with lemon basil.

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