CHICKEN WITH ROASTED LEMON & ROSEMARY SAUCE
- 4 boneless chicken breasts
- 1 large lemon
- ¼ cup olive oil
- 1 garlic clove minced
- ½ cup vermouth or white wine
- Bouillon cube
- 1 TBSP finely chopped rosemary
- 1 TBSP finely chopped parsley
- 1 TBSP butter
- Salt and Pepper
- Coat both sides of chicken breasts with salt, pepper, rosemary, garlic and juice from ½ of lemon. Marinate for 30 minutes. In large fry pan cook chicken over medium heat 5 minutes each side. A thin slice or two of lemon can be added while cooking for extra flavor.
- Remove chicken from pan, add vermouth and bouillon cube. Turn heat to high and reduce liquid by half. Finish by adding chopped parsley and rosemary to sauce right before removing from heat. Place chicken on plate and pour sauce over chicken.
NotesAll of my food and wine pairings strive to find balance between the four taste regions on your palate: Sweet, sour, bitter and salt. The lemon will bring bitter and sour to the party. To offset these flavors we need sweet and salt.
The chicken stock/broth is fairly salty, and the lemon/rosemary flavors push this recipe more to the bitter side.
So to compliment that you can pair a Sauvie B with residual sweetness, or you can use a rich, creamy Chardonnay like Cycles Gladiator from California’s Central Coast. When complimented by the tender chicken, all flavors come together harmoniously for a perfect match experience.
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