Chicken poached in red wine, part three (ok, really white wine)
Next attempt. This time I had opened a bottle of Fetzer Gewurtztraminner. I had thought a sweet wine would not work for poached chicken, but what the heck. Why not give it a try.
Method
- I sliced a medium sized yellow onion thin. Began to sauté it in a frying pan with olive oil.
- In the meantime I sliced a boneless, skinless chicken breast into two cutlets.
- Once the onions have got a little bit of brown, I removed them from the pan. Added the cutlets. Sprinkled the top side with garlic powder and black pepper.
- Flipped the cutlets. Cooked a while.
- Removed the cutlets. Returned the onions to the pan. Added some steamed asparagus to the pan that I had made previously to warm them up.
- Once they were warm, I removed them to the plate. Drizzled all the extra sauce over the veggies and the chicken. All done.
To my surprise, this was pretty tasty. Mild flavor, but no salt needed.
Now I'm curious to try it with a really assertive red wine.