Here’s a fun, easy and super flavorful dish I made the other day that I think you guys will like…
4 Boneless Chicken Breasts
1tsp Ground Black Pepper
1 1/2tsp Paprika
1/2c Dry White Wine
1/2c Chicken Stock
1/3c Lemon Juice
2tbsp Unsalted Butter
1/2c Cilantro, chopped
Heat your oven to 375F.
Wash off the boneless chicken breasts then pat them dry. Season them with salt and pepper, spread the hummus evenly over the top of the breasts, then sprinkle over the hummus liberally with the paprika. Put the wine, stock and lemon juice in a 9×13″ baking dish, then lay the breasts in the dish. Cover the dish with foil and place in the oven for 25 minutes at 375F. Remove the foil then cook uncovered for an additional 10 minutes. Remove the chicken from the baking dish and rest at room temperature, then carefully pour the liquid from the dish into a sauce pot. Add the unsalted butter and simmer on high for 3 minutes to thicken, season with salt and pepper as needed and desired. Pour the sauce onto your plates then place the chicken on top of the sauce. Garnish the chicken with chopped cilantro.
Serve with your favorite side and enjoy! Personally I did a zucchini & yellow curry risotto… it was delicious and a great pairing with the chicken.
As far as wine pairings I can’t get specific because I don’t know what side you’ll be doing, but I can say that I would typically recommend a medium to full bodied white with subtle acidity. I personally did a lightly oaked Bourgogne Blanc.
I hope you give the recipe a try and enjoy it… Cheers!