Grilled Chicken Breast w/ Pinot Gris sauce

Courtesy of Chef Mary Talaber

Chicken breast
Artichoke heart-quartered
Mushroom-sliced
Salt & pepper
Unsalted butter
Olive oil

Rub chicken breast with salt, pepper and olive oil, cover and refrigerate for at least thirty minutes or longer. Then fire up your BBQ, or the oven grill, or bake the chicken until it’s done (no pink in the middle or the inside temperature reaches at least 165°), remove and keep warm. In saute pan, melt butter then add mushrooms and saute until transparent. Add artichoke hearts and saute for a few more minutes. Remove and keep warm.

Pinot Gris Wine sauce

Pinot Gris wine
Fresh thyme leaves
Chives-diced small
Heavy cream
Salt & white pepper
Unsalted butter

In saute pan, add wine, chives and thyme leaf. Slowly reduce until wine caramelizes to the side of the pan then add heavy cream. With a spatula, scrape the sides and bottom of the pan. Add salt and pepper and bring to a boil t hen simmer until sauce reduces by half. Add small amount of soft butter and let it melt in the sauce, stirring frequently. When the butter combines with the sauce, taste and adjust to your liking then strain into a serving bowl.

Serve chicken with the sauce, top with sautéed mushrooms and artichoke hearts, and serve with saffron couscous and sautéed zucchini medley.