Random header image... Refresh for more!

moscato… sweet wine… it’s multiplying

Believe it or not, I’m still trying to use up the “sweet” wine in our house. In my August 13th post, I used a bottle for a party beverage/punch. Today, I am “disposing” of more…

Sweet Chicken Breast and Fruits on Quinoa

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons olive oil, divided
1/2 onion, peeled and diced
1 small to medium apple, diced
1 tablespoon minced fresh sage leaves
Zest of 1 small lemon
1 tablespoon lemon juice
1 1/2 cups sweet wine, such as Moscato, Riesling, or Gewürztraminer
1/2 cup dried cranberries or cherries
1/4 cup heavy cream
1 tablespoon unsalted butter

Quinoa
2 tablespoons olive oil
1/2 onion, peeled and diced
1 cup quinoa, rinsed under cold running water
Salt and freshly ground black pepper
2 cups chicken broth
1 large sprig fresh sage
1 tablespoon minced fresh sage leaves

Season the chicken with salt and pepper. In a skillet, heat 1 tablespoon olive oil and sauté chicken until golden in color, about 3 minutes. Turn and sauté for another 3 minutes. Transfer pan to oven and roast for 10 to 12 minutes or until done. Remove the chicken from the pan and keep it warm.

Place the pan back on the stove, and add the other tablespoon of olive oil; sauté onion, and apple until the onion is translucent. Add sage sprig, lemon zest, lemon juice, cranberries, and wine. Over high heat, reduce by half. Add brown chicken stock and cream. Reduce until slightly thickened. Remove sage and finish the sauce with butter.

Quinoa: In a saucepan, heat olive oil. Add onions and cook for 1 minute. Add quinoa and stir until well coated with oil. Season with salt and pepper then add chicken broth and sage sprig. Bring to a boil, cover, and reduce to a simmer. Cook until all the liquid is absorbed, about 12 minutes. Remove sage sprig and taste for seasoning, adjust as needed. Stir in minced sage.

Place a mound of quinoa in the center of each plate. Slice each chicken breast diagonally and arrange on top of couscous. Spoon sauce over the top and serve immediately.

Serves 4


Print pagePDF pageEmail page
Related Posts with Thumbnails

0 comments

There are no comments yet...

Kick things off by filling out the form below.

Leave a Comment