Bargetto Winery

Recipes & Pairings

Roast Chicken with Tarragon Sauce

by Patricia Ballard

Tender roasted chicken breasts are seasoned with paprika and black pepper, seared until golden, and finished in the oven. A luxurious sauce of Santa Cruz Mountains Chardonnay, lemon, shallot, cream, and fresh tarragon adds bright acidity and delicate herbal flavor, creating an elegant yet approachable chicken dish.

Fact Sheet
Prep Time
10 minutes
Cook Time
30-35 minutes
Total Time
40-45 minutes
Servings
6
Difficulty
Intermediate
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.

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Ingredients

  • 6 boneless chicken breast halves
  • 1 T. olive oil
  • 1 T. lemon juice
  • 2 cups. SCM Chardonnay
  • 3 cups. heavy cream
  • 1 shallot, diced
  • 2 T. fresh tarragon leaves
  • chopped paprika
  • black pepper and salt, to taste

Directions

1. Dust the chicken breasts with the paprika, salt and black pepper.
2. Heat a heavy skillet until hot, but not smoking and add the olive oil.
3. Sear the chicken breasts in the skillet until brown on both sides.
4. Place in a baking dish and bake at 370 for 20 to 25 minutes.
5. Heat a saucepan and add the Chardonnay, lemon juice and diced shallot.
6. Reduce to half.
7. In a separate saucepan, heat the cream on medium heat and reduce to half.
8. Slowly whisk the wine mixture into the reduced cream, blending thoroughly.
9. Add the tarragon.
10. Pour the sauce over the chicken breasts and serve immediately.

Buon Appetito!

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