This elegant chicken dish is easy to prepare and never fails to impress. It’s a versatile recipe that tastes delicious with potatoes, rice or pasta. Serves 4-6.
Organic Chardonnay Chicken in Tarragon Mushroom Sauce
4 organic boneless, skinless chicken breasts
1 tsp olive oil
1 T butter
1 large shallot, minced
17 fresh tarragon leaves
Salt and pepper
¾ cup Frey Organic Chardonnay wine
½ cup heavy cream
1 tsp arrowroot
1 tsp Dijon mustard
1 lb fresh mushrooms, sliced
Rinse the chicken, pat dry, and season with salt and pepper. Add the oil to a large skillet and cook the chicken over medium-high heat until golden brown on both sides (about 15 minutes). Remove chicken and set aside.
Next, lower heat to medium and add 1 tablespoon butter, the minced shallots and tarragon. Sauté, stirring frequently for about a minute. Add the sliced mushrooms and increase the heat to medium high, stirring occasionally until they appear medium to dark brown in color.
Push the mushrooms around the edge of the skillet and return the chicken to the center of the pan. Pour the wine over the chicken, and adjust heat to simmer lightly for 5-7 minutes, depending on thickness of chicken.
Meanwhile, mix the cream, arrowroot and mustard. Turn the chicken, pour the cream mixture into the pan and simmer lightly for another 5-7 minutes. Serve immediately.
This may be the most refreshing way to drink red organic wine during these hot, summer months, a favorite from Spain and Portugal. It’s a real crowd-pleaser, too -- so feel free to double or triple this easy recipe, as needed. Just keep in mind that once made, you’ll want to chill from 2 to 6 hours before serving. One bottle serves about 5.
1 bottle Frey Organic Natural Red wine
2 organic oranges (one sliced, one juiced)
1 organic lemon
3 T organic sugar
¼ cup Triple Sec
Wash fruit thoroughly. For each batch, slice the lemon and 1 of the oranges and place in your pitcher or jar. The sangria pictured here was made in a large canning jar. Sprinkle with the sugar, and mash into the fruit with a wooden spoon until the sugar is dissolved. Add the juice of the second orange along with the Triple Sec. Then add the wine and stir.
Place in the refrigerator to chill. The longer it sits, the smoother it will taste. When ready, serve over ice and enjoy!
Here's an amazing Organic Strawberry Tart with an elegant twist.
Organic Strawberry Tart
(plan for 2-1/2 hours, which includes cooling time)
For Tart Shell - (to fill a 10-inch fluted tart pan with removable bottom)
3/4 cup Organic Whole Wheat Pastry Flour
1/2 cup Organic Unbleached White Flour
3 tablespoons Organic Sugar
1/4 teaspoon Salt
6 tablespoons Organic Unsalted Butter, cut into small pieces
1 tablespoon Organic Whole Golden Flax Seeds
1 large Organic Egg Yolk
1/2 teaspoon Pure Vanilla Extract
1/2 teaspoon Fresh Lemon Juice
3 tablespoons iced water
For Filling & Dessertage Glaze
1-1/2 lb strawberries (about 1-1/2 qt) trimmed and quartered
1/4 cup Organic Sugar
3/4 cup Frey Organic Dessertage Port Wine
2 cups Mascarpone (1 lb)
1/4 cup Organic Confectioner's Sugar
1 teaspoon Fresh Lemon Juice
1/2 teaspoon Grated Lemon Zest
1 teaspoon Pure Vanilla Extract
MAKE TART SHELL by blending flours, sugar, salt, and butter in a bowl with a pastry blender (or pulse in a food processor) until mixture looks like coarse meal. Don't overwork -- pieces of butter should be pea-sized. Beat together yolk, vanilla, lemon juice, and water, then drizzle over flour mixture and stir with a fork (or pulse) until mixture is blended together.
Gently knead with floured hands on a lightly-floured surface until a dough forms, then gently knead a few times. Press into a 5-inch disk. Place in the center of the tart pan, and using your fingers, spread and push dough to evenly cover the bottom and sides of the pan. Prick the bottom of the tart shell all over with a fork and place in the freezer while the oven is preheating (about 10 minutes).
Preheat oven to 350°F with the rack in the middle.
Line tart shell with foil and fill with pie weights or dried beans. Bake until side is set and edge is pale golden, about 15 minutes. Carefully remove foil and weights and continue baking until your shell is deep golden color, about 15 minutes more. Allow tart to cool thoroughly, about 45 minutes.
PREPARE FILLING WHILE TART SHELL COOLS
Stir together prepared strawberries and sugar in a bowl and let stand about 30 minutes, stirring occasionally. Strain in a sieve set over a small saucepan, reserving berries. Add Dessertage to the liquid in the saucepan and boil until reduced to about 1/4 cup, which may take up to 30 minutes. Transfer to a small bowl to cool slightly.
In the meantime, blend the mascarpone, confectioner's sugar, lemon juice, zest, vanilla, and just a pinch of salt.
TO ASSEMBLE THE TART
Spread the mascarpone mixture evenly into the cooled tart shell, then top with the strawberries. Drizzle the Dessertage glaze all over the tart.
Makes 8 Servings
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