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Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley.
Committed to expressing the unique terroir of Dry Creek Valley, and through biodynamic processes, we craft wines from grapes grown on the estate's vineyards. |
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Chicken Breasts with Stilton Cheese and Leeks
Serves 6
From the kitchen of Holly Wendt, Proprietor
INGREDIENTS
- 6 Chicken breasts, skinned and boned
- 5 Tbsp. Shallots, minced
- 4 Tbsp. Butter
- 2 1/2 cups Whipping cream
- 1 cup Quivira Sauvignon Blanc
- 2 oz. Stilton Cheese
- 4 Medium Leeks
- Salt and pepper to taste
- Pinch cayenne
DIRECTIONS
- Saute 3 Tbsp. of the shallots in 2 Tbsp butter several minutes.
- Add chicken and cook gently on both sides without browning.
- Add white wine, bring to a boil and add the cream.
- Simmer the chicken for 6 or 7 minutes or until tender.
- Remove the chicken and keep warm.
- Add cheese to sauce and stir until melted.
- Add cayenne.
- In another pan sauté leeks with the remaining shallots in 2 Tbsp. Butter until just tender.
- Add salt and pepper to taste.
- Divide leeks among six plates. Place a chicken breast on top and then strain the sauce over chicken.
- Serve with mixed wild and long-grain rice
WINE PAIRING
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