This Month's Recipe
Lemon Chicken in Garlic and Herb Butter Sauce

Ingredients

• 4 boneless, skinless chicken thighs, pounded to ¼-inch thickness
• Salt and pepper, to taste
• 1 tbsp extra virgin olive oil
• ½ Cup Hogue Chardonnay
• ½ Lemon, zest and juice
• 2 Tbsp TFM Roasted Garlic and Herb
• Finishing Butter
• Chopped fresh parsley for garnish, optional
• 4 Cup Osem Israeli Couscous, prepared according to package directions

Preparation:

1. Heat a skillet over medium high heat for two minutes. Season chicken thighs with salt and pepper. Add olive oil to skillet and swirl to coat; add chicken thighs and sear for two minutes on each side to create a light crust. Remove pan from heat and add wine and lemon juice; lower heat to medium low.
2. Return pan to heat and begin scraping up browned bits as the chicken finishes cooking through, approximately three minutes. Place chicken
3. on a serving platter. Whisk finishing butter into pan juices to make sauce. Pour sauce over resting chicken and garnish with lemon zest and optional parsley.
4. Cook Osem Israeli Couscous according to package instructions and serve chicken over couscous.

Try this easy appetizer to complement your Lemon Chicken: Gently warm one 13 oz jar of Stonewall Kitchen Roasted Garlic Onion Jam in a small saucepan, pour it over an 8 oz log of goat cheese, sprinkle ½ tsp cracked black pepper over the top and serve with crackers.

Enjoy with a glass of Hogue Chardonnay or Hogue Merlot.