Lula Cellars' Chicken and Mushrooms Paired with Pinot Noir
Recipe Type: Entree
Cuisine: American
Serves: 4
Easy and elegant Lula Cellars' pairs this chicken dish with their Costa Vineyard Pinot Noir.
  • 4 boneless, skinless chicken breasts
  • 1 pound cremini mushrooms, stemmed, cleaned
  • 2-3 garlic cloves, chopped
  • ½ cup brandy
  • 1½ cups heavy cream
  • 4 sprigs fresh thyme
  1. Chop cleaned, dried mushrooms into quarters and set aside.
  2. Season chicken with salt and pepper.
  3. Coat the bottom of a large sauté pan with olive oil and bring to medium heat.
  4. Add the chicken and cook, turning once, until just brown, 3 to 4 minutes per
  5. side.
  6. Remove chicken to a platter and cover, you will finish cooking it later.
  7. Add a few more swirls of olive oil to the pan and reduce heat to medium-low.
  8. Add the garlic and cook until fragrant, about 2 minutes.
  9. Stir often to prevent the garlic from burning .
  10. Add the mushrooms to the pan and stir to coat with the oil; season with salt
  11. and pepper.
  12. Increase heat to medium and cook until tender, 5 to 8 minutes.
  13. Add the brandy, increase heat to medium-high and cook until the liquid is
  14. fully absorbed.
  15. Taste the mushrooms and add seasoning as needed.
  16. Add the heavy cream and thyme bundle to the pan and reduce heat to medium.
  17. Return the chicken breast with any accumulated juices to the pan.
  18. Cook on medium-high for 5 minutes then turn chicken and reduce
  19. heat to low.
  20. Simmer for 5-6 more minutes until sauce has thickened and chicken
  21. finishes cooking.
  22. (Make a small cut into a piece of chicken to ensure it is cooked through.)
  23. Discard thyme and serve chicken and mushroom sauce over your favorite
  24. cooked pasta or rice.
  25. Enjoy with bottle of Lula Costa Vineyards Pinot Noir!
Recipe by Honest Cooking by Mercato Fabbrica at