4 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
½ cup canola oil
¼ cup honey
4 cloves garlic, minced
½ shallot, minced
Juice of 1 lemon or 2 Tbsp lemon juice
Preheat oven to 350°F. Season chicken breasts on both sides with salt and pepper. Heat 2 tablespoons oil in skillet over medium-high heat. Add chicken and brown on both sides. Remove chicken from skillet. Place on foil-lined cookie sheet. Set aside. Add remaining oil, honey, garlic, shallot, and lemon juice to skillet. Whisk mixture, over medium heat, until well combined and hot. Pour over chicken on cookie sheet. Fold foil around chicken, making sure foil is sealed all the way around edge. Bake 20 to 25 minutes, or until internal temperature reaches 165°F. Remove from oven. Cool 3 to 4 minutes before serving. Serves 4.
Serving Suggestion—Serve with rice or pasta.
Wine Recommendation: Tassel Ridge Iowa White Blossom or Tassel Ridge La Crescent
This lightly flavored chicken dish calls for a white wine that is light in body, but has flavors that complement the garlic, shallot, and black pepper. I have two suggestions.
Iowa White Blossom is a dry, white wine that offers aromas of tropical fruits, including pineapple, and citrus. Pineapple, nectarine, and white peach dominate the palate, and the finish hints of green apple. Iowa White Blossom pairs well with fish, chicken, Asian stir-fry, and Caribbean jerk-seasoned dishes. Serve chilled.
La Crescent offers some sweetness and is a refreshing, semi-sweet white wine with tropical fruit, peach, pear, and grapefruit on the nose and tropical fruit, peach, and citrus on the palate. Serve chilled.
Category : KIOA Recipe of the Week Posted on February 27, 2017