Chicken Breast, White Wine, Baby Carrot, Haricot Vert, Butter, Olive Oil, Flour, Parmigiano Reggiano, Egg, Salt, Pepper
How We Got Here:
This chicken breast is fabricated from 3.5 pound amish chicken. We always find a use for the whole animal. In this case we take the legs and chicken backs and create a chicken stock for future menus. The breast is then pounded thin, dredged in flour, egg wash, and parmigiano reggiano. We then par cook the chicken in a sauté pan with extra virgin olive oil creating a golden brown crust. The carrots and haricot vert are steamed and cooled. All the remaining ingredients are carefully prepped and packaged ready for you, the @Home Chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: Terlato Pinot Grigio Friulli, 2018 (Total Wine $19.99)
Pollo is the Spanish and the Italian word for chicken, though they are pronounced very differently. This is the Italian version, all the way, when you see that Chef’s chicken dish features a parmigiano reggiano cheese which is one of the most revered cheeses in all of Italy. This dish shines in its simplicity and the opportunity to let the bright, fresh flavors to be highlighted.
Noting that the dish is made with white wine, we would typically recommend the wine pairing to be of the same varietal. Not knowing the wine used in the dish, it allows us to suggest a classic match. So let’s look to the accompaniments to the chicken, which often drives the wine pairing. There’s no red sauce here, but rather the butter, wine and parmigiana cheese. Parmigiano Reggiano has a mild nutty flavor and a slight fruity taste. We are looking, accordingly for a medium acid wine with a touch of an earthy taste. So let’s explore the Italian version of Pinot Grigio which hails from northeast Italy but varies slightly by region.
Pinot Grigio goes by a few different names, including Pinot Gris and Grauburgunder. DNA researchers believe the grape is a mutation of the Pinot Noir varietal and has a grayish-blue colored fruit. Pinot Grigio is grown around the world and can have a broad spectrum of flavors, body, acid and aroma depending on where it is grown. It can make clean, zesty everyday whites as well as fine wines with personality and complexity. The best are mineral driven with mouthwatering pear, peach and apple flavors offset by bright acidity and backed up by just enough weight. The varietal has been known since the Middle Ages and originated in Burgundy, France where it produces markedly different aromas and flavors than the Italian versions.
The best areas for Pinot Grigio are portions of Friuli and Alto Adige, the finest growing zones for white wine in Italy. Accordingly, we are recommending a Terlato Pinot Grigio Friulli, 2018. The region borders Slovenia and is entirely hillside vineyards which produces sharp day-night temperature changes that generate complexity and great aromas. This particular wine has aromas of white stone fruit and a touch of nuttiness in the aroma which pairs perfectly with the parmigiana in the dish.