Corked by Cabernet

Butter-Sautéed Chicken Breasts in a Creamy Walnut Cilantro Sauce with Nickel and Nickel Chardonnay

What a buzz kill that Rose Pearlman is! Poor Nikki. She handled her in stride, though. It’s just too bad she didn’t get a bit more time to smooch with her guy before being interrupted by the rude woman. One way to handle rudeness, though-food and wine. Seemed to work like a charm with Mrs. Pearlman. Nice job, Nikki!

This is a rich and delicious recipe. It’ll please even the most uptight, silly, sour person you know. Pair it with the Nickel and Nickel Chardonnay, which is produced at True Chard Vineyards. It’s a Napa Valley Carneros Chardonnay that is similar to a French white Burgundy. It’s not over-oaked, and is lean and clean with good acids.

1 cup shelled walnuts, finely chopped

¼ tsp salt

½ tsp hot paprika

2 large cloves garlic, peeled and halved

3 tbsp olive oil

¼ cup sun-dried tomatoes

1 packed cup chopped cilantro

juice of 1 lemon, or more to taste

½ cup half-and-half

4 chicken breasts (pound flat)

1 cup flour on a plate

2-3 tbsp clarified butter (see pork loin recipe for clarifying

butter)

In a food processor, grind walnuts with salt and paprika. After walnuts exude their oil and the mixture is pasty, scrape into a small bowl. Crush garlic with a pinch of salt. Heat oil in a skillet over medium-low heat. Add garlic, sun-dried tomatoes, and cilantro and cook, stirring, until oil just begins to sizzle (maybe 2-3 minutes). Add to the walnuts along with the lemon juice and half-and-half.

Heat frying pan to high with butter. Salt and pepper chicken breasts, dredge in flour, shake off excess, and when the pan is very hot but not burning, place the chicken in and sauté for 1 minute on one side, turn, and sauté on the other side for a minute-the meat is done when just springy to the touch.

Remove chicken to hot plates and pour sauce over chicken. Grilled asparagus and roasted red potatoes make a nice accompaniment.