Mustard-Basil Chicken Breasts 

1 cup bread crumbs                                          Sauce:
1 teaspoon salt                                                  4 tablespoons Dijon mustard
1 teaspoon paprika                                          ½ cup Galena Cellars Chardonnay
¼ teaspoon pepper                                          ¼ cup chicken broth
1 egg                                                                  1 teaspoon dried basil
4 tablespoons Dijon mustard                           2 tablespoons melted butter
4 tablespoons melted butter
1 teaspoon dried basil
2 lbs. boneless, skinless chicken breasts 

Mix first four ingredients in one bowl.  In blender, blend egg, mustard, and basil, then add melted butter in a stream and blend until frothy; place in a second bowl.  Dip chicken breasts in egg mixture, then in bread crumb mixture and place in baking dish.  Bake at 375 for 30 minutes.  While chicken is baking, open wine and pour yourself a glass.  Make sauce by placing mustard, Chardonnay, chicken broth, and basil in blender and blending.  Place in saucepan on stove, bring to boil and reduce by half.  Whisk in melted butter and keep warm.  Serve chicken with wild rice, passing sauce to pour over, and, of course, with a glass of Galena Cellars Chardonnay!

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