steak,texas wine, wine trails

tuedays chicken
Shown served with Pancheta- Italian green beans
and Saffron Rice

By: Thomas M. Ciesla
Touring Texas Wineries, 2nd Edition (2003)

Preparation time: 1 1/2 hours
Serves: 4


  • 1 package of boneless chicken breasts, trimmed
  • 1 cup chicken broth
  • 1 cup vegetable broth
  • 2 teaspoons of minced garlic
  • 2 shallots, thinly sliced
  • 2 tablespoons of capers
  • 3 stalks of fresh rosemary
  • 1 cup of Pheasant Ridge Chardonnay
  • 1 teaspoon of lemon juice
  • 1 stick of buter
  • salt & pepper to taste
  • flour for dredging



Spread flour onto a large plate, add salt, pepper if desired, and dredge chicken breasts, shaking off excess flour.

In a large skillet, pour in chicken broth, add chicken breasts, salt, pepper; cover and simmer over medium heat for 30 minutes. Then add wine and half of vegetable broth, cover and continue to simmer for another 30 minutes

Uncover skillet and simmer over high heat, adding a thin pad of butter on top of each chicken breast and foour pads of butter into the remaining broth. Add rosemary and lemon juice, and continue to simmer until broth volume is reduced by half and starts to slightly brown.

Melt remaining butter in a small saucepan over low heat. Add shallots and simmer until softened, then add capers and simmer for three additional minutes.

To Serve
Arrange chicken breast on a plate with saffron rice and a vegetable such as rosemary baby corn, or green beans. Spoon some of the reduced broth over the chicken and rice, then top each chicken breast with a spoonful of the Caper-shallot sauce.

Wine: try a Chardonnay or a Pinot Noir