Recipes Courtesy Chef Vance Wilson
Creamy Chicken Dijon Fettuccine
Paired with 2017 Reserve Chardonnay
1 lb Dried Fettuccine
1 tablespoon Olive oil
1 to 1 1/4 lb boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil + more for lightly coating chicken
Salt and pepper
1 tablespoon unsalted butter
1/4 cup shallots, sliced
2 garlic cloves, finely chopped
1/2 cup chicken stock
1/2 cup reserved pasta water
4 tablespoons Dijon mustard, smooth, whole grain, or a mixture of both
1 teaspoon dried tarragon or 1 tablespoon fresh
1/4 cup heavy cream
1. For the Fettuccine. It can be done a day ahead of time. In a large pot fill with water and bring to a boil. Follow the directions on the package. After cooking strain well in a colander. Reserve 1/2 cup of the pasta cooking water. Evenly sprinkle 1 tablespoon olive oil over noodles and toss to coat the noodles in oil. Don’t worry that you are using a colander as you are not using that much oil to run off, and you don’t want to drown your pasta so any excess will run off. Either set aside or if making ahead place in a shallow storage container, cover and refrigerate. To reheat quickly drop back into boiling water for 30 seconds and strain quickly and serve.
2. Cut each chicken breast into 3 pieces, approximately the same size. Coat with just a little olive oil. Place the breast pieces between two pieces of plastic wrap or parchment paper and use a mallet, empty wine bottle, or rolling pin to pound the chicken pieces to an even thinness of about 1/4 inch. Season the chicken pieces with salt and pepper.
3. Heat the olive oil on medium-high to high heat in a large, heavy-bottomed sauté pan. Stir in the butter. When the butter is foamy, add chicken to the pan. Lightly brown the chicken cutlets. Do not crowd the pan, if necessary work in batches. Add a little more butter/oil if needed. Lightly brown chicken on one side, turn over and brown the other side. Do not overcook the chicken. The pieces are thin and they will cook quickly. Remove the chicken pieces from the pan and set aside while you make the sauce.
4. Reduce heat to medium and Working quickly add sliced shallots to the pan. Stir to coat with the remaining fat in the pan. Cook until softened, about 4 to 5 minutes. Add garlic and cook about 2 to 3 minutes more or until fragrant. Watching not to burn the garlic.
Note: You can lift the pan slightly from the burner to lower the direct heat if needed.
5. Add the stock, water, mustard, and tarragon. Stir to combine completely
6. Reduce the heat to low. Add the chicken back to the pan and coat with the sauce. Place chicken on noodles, reheated if needed. Remove the pan from heat and drizzle in the cream, stir to mix. Check seasoning. Pour over chicken and pasta.
Blackberry Ricotta Pizza with Basil
Paired with 2008 Reserve Cabernet Sauvignon
1/2 cup fresh blackberries
1 12-inch pizza dough
1 tablespoon olive oil
1 cup Parmesan, shredded
1/2 cup Swiss cheese, shredded
1/2 cup mozzarella cheese, shredded
3/4 cup ricotta
1/2 cup blackberries, whole
1/4 cup green onions, chopped
1/2 teaspoon salt and fresh ground pepper to taste
2-3 tablespoons fresh basil, *chiffonade or roughly chopped
1. Use a fork to mash a half cup of blackberries in a fine mesh strainer over a bowl. It doesn’t have to be perfect. Let some of the juices drain off into the bowl.
2. Preheat your oven to 450-500 degrees F. Put your pizza stone in the oven if you have one.
3. Place pizza dough on a floured sheet of parchment paper and roll out to about 12 inches round.Note: If you don’t have a pizza stone, transfer the dough to a parchment-lined pizza screen or baking sheet.
4. Drizzle 1 tablespoon of olive oil over the top of the dough and use your fingers or a pastry brush to coat well, especially the edges.
5. Use the fork or a slotted spoon to ladle the blackberry pulp onto the pizza. Spread it around like you would pizza sauce.Note: Reserve the remaining juice for other uses like iced tea or smoothie.
6. Top the smashed berries with Parmesan, swiss and mozzarella cheeses making sure to get the edges.
7. Use a spoon to randomly dollop the ricotta over the pizza. About 6-8 randomly place dollops.Note: You don’t want to cover the pizza totally, it should be spotty with ricotta.
8. Top with whole fresh blackberries and chopped green onions.
9. Season salt and pepper to taste.Note: I prefer more little black pepper at this point.
10. Bake, with the parchment paper still in place, for about 8-10 minutes, or until the top has started to brown.
Note: You can broil it for a minute if you want it crispier on top.10. Remove from the oven, check crust doneness. If done, immediately sprinkle with basil and serve. If not done, remove parchment paper and bake another 3-5 minutes on hot screen or baking sheet. Top with basil and serve when done.
* Note: Chiffonade is a cutting technique where you start by stacking leaves, rolling them tightly like a cigar, then slicing the leaves perpendicular to the roll. This can be used on leafy herbs and vegetables like lettuce, spinach and kale.