Bargetto Winery

Recipes & Pairings

Pollo e Pesce with Chardonnay Reduction Sauce

by Shawn Stanchfield

Tender chicken breast is filled with Dijon mustard, blanched spinach, fresh basil, prosciutto, and seafood, then rolled, browned, and finished in the oven. Served with a silky Chardonnay reduction made from chicken stock and finished with butter, this elegant dish balances savory, herbal, and delicate seafood flavors with a rich wine-infused sauce.

Fact Sheet
Prep Time
20 minutes
Cook Time
25-30 minutes
Total Time
45-50 minutes
Difficulty
Intermediate
Servings
4
Cook With
Santa Cruz Mountains Chardonnay

Primary aromas of pear, white peach, and apricot fill the nose. Secondary aromas of honey and Crème Brule follow. On the palate this wine expresses minerality and a vibrant acidity. Sweet, well integrated oak does not overpower this light fruit-forward Chardonnay.

Shop Now

Ingredients

  • 6 oz. chicken breast
  • 1/2 slice proscuitto or ham
  • 7 each spinach leaf, blanched
  • 3 each basil leaves
  • 1/2 to 1 oz. imitation crab*
  • 1/2 oz. dijon mustard
  • 2 toothpicks

You can utilize any type of white fish or seafood like shrimp, crab, lobster, etc. If you utilize any of those, you will need to pre-cook before rolling into the breast of chicken. If not, they will not cook through.

Chardonnay Sauce

  • 12 oz. chicken stock, low sodium
  • 12 oz. Chardonnay
  • 2 oz.butter

Directions

1. Pound chicken breast thin and lay flat, presentation side down (the smoothest side).
2. Cover surface of breast with Dijon mustard followed by the blanched spinach leafs.
3. Then layer inside the breast with basil, Proscuitto, and imitation crab.
4. Carefully roll breast and secure with toothpicks or skewer. Brown on all sides.
5. Finish cooking in oven.
6. Slice on the bias and fan out on plate.

Sauce

1. Remove chicken breasts from pan.
2. De-glaze pan with Chardonnay and chicken stock.
3. Reduce by 2/3rds.
4. Finish with butter. Swirl in cold butter until incorporated.
(I recommend doing this off the heat so the butter does not separate.

Keep Reading