This Month's Recipe ingredients 4 boneless, skinless chicken breasts, halved Mixed Baby Greens
Season chicken breast halves with salt and pepper to taste and immediately dredge in flour. Set aside chicken and any remaining flour. In a large sauté pan, heat olive oil over medium-high heat. Brown chicken 2 to 3 minutes per side until golden brown. Set aside and keep warm. Add onion to pan and sauté for one minute. Pour Mouton Cadet Blanc Bordeaux into pan and increase heat to high. Deglaze pan by cooking until almost all liquid has evaporated, stirring to loosen browned bits on bottom of pan. Reduce heat to medium-low; add reserved flour, stirring to form a thick roux. Stir in tarragon and chicken broth. Return chicken to pan, cover and cook until chicken is cooked through and juices run clear, about 5 to 10 minutes. Remove chicken breasts to hot platter. Add butter and heavy cream to pan and heat through. Spoon Creamy Tarragon Sauce over chicken breasts and serve immediately. Cook pancetta in a frying pan over medium heat until fat has rendered and pancetta is crisp, about 3 minutes. Meanwhile, combine mixed baby greens and sliced red onion in a large serving bowl. Remove pancetta, reserving fat, and place in bowl with mixed baby greens. Add walnuts to warm pan with reserved fat and toss until walnuts become fragrant, about 1 minute. Remove pan from heat and add olive oil, Robert Rothschild Farms Strawberry Balsamic Sauce and balsamic vinegar. Whisk to combine. Pour warm dressing over mixed baby greens, toss and serve immediately. Enjoy this delicious dish with a glass of Mouton Cadet Blanc Bordeaux. Or, for the red wine lover, try Mouton Cadet Rouge! |
