🍷 Why does Chardonnay go perfectly with this dish?
1️⃣ Chardonnay complements the freshness & creaminess of the lemon sauce
- The tart citrus flavours in the wine emphasise the freshness of the sauce.
- Chardonnay balances out the light flavour of the oven vegetables with its fruity note and mild acidity.
2️⃣ Chicken & Chardonnay – a perfect combination
✔ The buttery, slightly nutty texture of a Chardonnay complements the tender, juicy chicken breast. ✔ No barrique ageing! – Classic Chardonnay remains fresh & mineral without dominating the dish.
➡ In short: Chardonnay brings out the freshness & creaminess of the sauce while rounding off the flavour of the chicken. 🎯
🌍 Chardonnay: The best wines for this pairing
🔹 France (Chablis, Burgundy) – Mineral, fresh, citrus-accentuated 🔹 Italy (South Tyrol, Friuli) – Fine acidity, fruity note 🔹 Germany (Pfalz, Rheinhessen) – Apple & lemon flavours, elegant structure
👉 Perfect wine tip: A mineral Chablis or South Tyrolean Chardonnay goes perfectly with this dish!
Chicken breast with lemon sauce & oven vegetables
This recipe combines tender chicken breast in a fresh lemon sauce with crispy oven-roasted vegetables. The balance between the tart, fresh sauce, spicy herbs and the light sweetness of the oven vegetables makes this dish a perfect treat – especially in combination with a classically aged Chardonnay (without barrique).
Cooking utensils
- 1 Baking tray or oven dish For roasting the vegetables
- 1 Frying pan (stainless steel or cast iron) For perfect searing of the chicken breast
- 1 Cooking spoon or wooden spatula To stir the sauce
- 1 Cutting board & sharp knife For cutting vegetables, garlic & chicken
- 1 Zest grater (Microplane) For lemon zest
- 1 Lemon squeezer To easily extract the lemon juice
- 1 Pastry brush To coat the chicken with oil or butter
- 1 Kitchen thermometer To check the perfect core temperature of the chicken (72 °C)
- 1 Measuring cup For precise measuring of stock & wine
- 1 Deep plate or rustic serving platter For an elegant presentation
- 1 Serving tongs To arrange the vegetables nicely on the plate
Ingredients
- 2 Piece Chicken breast (fresh, skinless)
- 2 EL Olive oil
- 20 g Butter
- 1 Toe Garlic
- 1 Piece Lemon (zest & juice)
- 200 ml Chicken stock or vegetable stock
- 50 ml White wine (Chardonnay, to deglaze)
- 1 TL Honey or maple syrup
- 1 EL Fresh herbs (rosemary, thyme)
- Salt & pepper to taste
For the oven vegetables:
- 200 g Potatoes (small, waxy)
- 2 Piece Carrots
- 1 Piece Zucchinis or peppers
- 2 EL Olive oil
- Salt & pepper To taste
Preparation
- Prepare & bake oven vegetables:Preheat the oven to 200 °C (top/bottom heat). Cut the potatoes, carrots & courgettes/peppers into bite-sized pieces.Mix with olive oil, salt, pepper and herbs and place on a baking tray.Bake in the oven for 30 minutes until the vegetables are golden brown & soft.
- Fry the chicken breast:Season the chicken breast with salt and pepper.Fry in a hot pan with olive oil over a medium heat for 4-5 minutes on each side.Remove and set aside.
- Prepare the lemon sauce:Finely chop the garlic and fry briefly in the pan.Deglaze with Chardonnay & stock, stir in lemon juice & honey.Add the butter & allow the sauce to reduce for 2-3 minutes.
- Final finish & serving:Return the chicken breast to the pan and leave to stand briefly in the sauce.Serve with oven vegetables, garnish with lemon zest & fresh herbs.Serve immediately with Chardonnay! 🍷
- Tip: A dash of cream can be added for a creamier sauce.
Nutritional values per portion
Calories: 520kcalCarbohydrates: 40gProtein: 48gFat: 22gSaturated Fat: 7gFiber: 6gSugar: 8g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
