Creamy Dijon Chicken Pairing with Clos Chapon Chenin Blanc SEC 2016
INGREDIENTS
1 1/2 Pounds of Chicken Cutlets
2 tablespoons of Olive oil
Salt and Pepper to taste
Paprika 1/2 teaspoon
Brown chicken
for Creamy Dijon Sauce
1 tablespoon of butter
1/4 cup of shallots finely chopped
1/2 cup of white wine used pairing wine
2 tablespoons of Dijon Mustard
3/4 cup of heavy cream
1 tablespoon of tarragon
Salt and Pepper to taste
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