Chicken Pinot Noir


{For the Chicken}

4 Skinless Chicken Breast fillets

Salt & Pepper

5 Tablespoons Olive Oil (Divided)

1 Cup Parmesan Cheese

{For the Sauce}

2 Tablespoons Olive Oil

8 Ounces Mushrooms Sliced

3 Cups Lake Chelan Winery Pinot Noir

4 Cloves Minced Garlic

2 Cups Chicken Broth

1 Tablespoon Salted Butter


  1. Flatten chicken breasts to an even ¼-inch thickness throughout. Lightly sprinkle both sides of each chicken breast with salt and black pepper. In a large skillet, heat 3 TB olive oil over medium heat until hot. Place chicken breasts in skillet. Cook 3-4 minutes per side, until nicely browned on both sides and no longer pink in center. Transfer cooked chicken to a baking pan and cover to keep warm.
  2. In the same skillet (don't wash out the skillet) add 2 TB olive oil over medium heat until oil is hot. Add mushrooms and stir 1-2 min. Add the remaining sauce ingredients. Stir and bring sauce to a boil. Immediately reduce heat to a simmer. Simmer 20 minutes or until sauce is reduced by one-fourth of its original volume. Finished sauce will be dark brown. Transfer sauce to a container and keep warm.
  3. Sprinkle parmesan cheese evenly on top of chicken breasts on baking pan. Broil 3-4 minutes or until cheese is golden and melted.
  4. Serve chicken generously drizzled with Pinot Noir sauce over a scoop of angel hair pasta.

{Suggested Sides} Green Beans.

{Pasta Substitute} Cauliflower Mashed Potatoes, Quinoa or Zucchini.

2011 Pinot Noir

2011 Pinot Noir