Summer Menu
By St. Supéry winery chef, Ron Barber

Here is a one pan dish that is easy enough for a week night dinner, yet elegant enough for weekend company.  Leaving the skin on the chicken during cooking helps in flavor development of the sauce.  It can be removed afterward if you wish.

Pan Roasted Breast Of Chicken With Sauteed Granny Smith Apples & Toasted Walnuts

Serve with St. Supéry Virtú

• 4 chicken breast halves – boneless, skin on
• 1 tablespoon vegetable oil
• 1/2 cup St. Supéry Virtu
• 3/4 cup cream
• 1 Granny Smith apple - peeled, cored, and sliced 1/8 inch thick
• 1/2 cup walnut pieces - toasted
• 1/4 cup shallot – finely chopped
• 1/2 teaspoon garlic - finely chopped
• 1 tablespoon fresh lemon juice
• Salt & white pepper to taste

Preheat the oven to 425 degrees F.

Season the chicken breasts on both sides with salt & pepper.
Heat the oil in a large nonstick ovenproof sauté pan until shimmering. Add the chicken, skin side down, and cook until the skin is well browned – approximately 5 minutes.  Flip the chicken over and place the pan in the oven.  Roast for about 15 minutes, or until the juices run clear.  Remove the chicken from the pan and let rest at room temperature for 5 minutes, keeping warm.

Discard all but one tablespoon of the remaining oil then add the apples, shallots & garlic to the pan. Cook over medium heat until soft – about 3 minutes.  Add the Virtú to the pan and reduce by half.  Add the cream and bring to a simmer.  Cook until the mixture is slightly thickened.  Stir in the walnuts & lemon juice.

Divide the sauce among 4 warm plates.  Slice each breast into 4 or 5 pieces and arrange over the sauce.

Serves 4