Glad that you are all enjoying the honeymoon recaps so far. I can’t wait to tell you more!
This past weekend, we had guests over and an exciting thing happened.
They came for the soup, but they stayed for the chicken.
It’s no secret that I love making chicken. We buy it in bulk from Costco and use it in pastas , stir-frys and baked all by itself. Well, I kid you not – this time, it was the best chicken I have EVER made.
It all started a few weeks ago when Kate from Holland House contacted me about a new project. Create three recipes using the various cooking wines and vinegars that the company has to offer.
One of my favorite quotes is, “I cook with wine. Sometimes, I even add it to the food.” I was sold.
The next week, a huge box of bottles arrived on my doorstep. My first choice was to somehow incorporate their White with Lemon Flavor Cooking Wine into a chicken recipe.
All of the Holland House cooking wines are gluten-free and are seasoned with 1 teaspoon of salt per cup, so you are able to reduce the amount of salt added to the recipe.
I combined the following into a gallon-sized plastic bag:
- 3 boneless skinless chicken breasts
- 1/4 cup Holland House White with Lemon Flavor Cooking Wine
- 2 tbsp. Garlic Gold Italian Herb Nuggets
- 1 tsp. Garlic Salt
- 1 tsp. Onion Powder
Let the bag of marinade sit for 20-30 minutes (or longer if you’re making it in advance). Once it has infused the chicken, add to a pan coated with 1-2 tbsp. olive oil and begin cooking on high heat.
The marinade will soon begin to bubble as the chicken cooks. But the coolest part for me was watching the wine turn into a thick, flavorful white sauce. I taste tested with a spoon and exclaimed, “Oh, this is going to be good.”
When the chicken was done, our dinner guests for the evening added it to my Asian-Mediterranean Chunky Minestrone Soup .
While they enjoyed the soup (I love that recipe ), they had to admit that the addition of the chicken was their absolute favorite part. The White with Lemon Flavor Cooking Wine became an overnight savory sensation. Used as a sauce on top of the chicken, it infused every bite with a unique flavor.
Amazing! I can’t wait for my next Holland House kitchen experiment.
Have you ever used cooking wine in your recipes? If so, share links or blog posts below!
Abrazos,
Holland House has partnered with me to share recipes and information about their products. Over the next few weeks we’ll be working together to bring you three new dishes to try!
Glad that you are all enjoying the honeymoon recaps so far. I can’t wait to tell you more!
This past weekend, we had guests over and an exciting thing happened.
They came for the soup, but they stayed for the chicken.
It’s no secret that I love making chicken. We buy it in bulk from Costco and use it in pastas , stir-frys and baked all by itself. Well, I kid you not – this time, it was the best chicken I have EVER made.
It all started a few weeks ago when Kate from Holland House contacted me about a new project. Create three recipes using the various cooking wines and vinegars that the company has to offer.
One of my favorite quotes is, “I cook with wine. Sometimes, I even add it to the food.” I was sold.
The next week, a huge box of bottles arrived on my doorstep. My first choice was to somehow incorporate their White with Lemon Flavor Cooking Wine into a chicken recipe.
All of the Holland House cooking wines are gluten-free and are seasoned with 1 teaspoon of salt per cup, so you are able to reduce the amount of salt added to the recipe.
I combined the following into a gallon-sized plastic bag:
Let the bag of marinade sit for 20-30 minutes (or longer if you’re making it in advance). Once it has infused the chicken, add to a pan coated with 1-2 tbsp. olive oil and begin cooking on high heat.
The marinade will soon begin to bubble as the chicken cooks. But the coolest part for me was watching the wine turn into a thick, flavorful white sauce. I taste tested with a spoon and exclaimed, “Oh, this is going to be good.”
When the chicken was done, our dinner guests for the evening added it to my Asian-Mediterranean Chunky Minestrone Soup .
While they enjoyed the soup (I love that recipe ), they had to admit that the addition of the chicken was their absolute favorite part. The White with Lemon Flavor Cooking Wine became an overnight savory sensation. Used as a sauce on top of the chicken, it infused every bite with a unique flavor.
Amazing! I can’t wait for my next Holland House kitchen experiment.
Have you ever used cooking wine in your recipes? If so, share links or blog posts below!
Abrazos,
Holland House has partnered with me to share recipes and information about their products. Over the next few weeks we’ll be working together to bring you three new dishes to try!