Napa Chicken Recipe

Prepare and marinate chicken

Pound each chicken breast to an even thickness (about 1/2") between plastic wrap or use a sharp knife to butterfly if desired. In a bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 tbs chardonnay, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Place chicken in a shallow dish or zip-top bag and pour marinade over. Massage to coat, refrigerate for at least 30 minutes and up to 2 hours.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat with 1 tbs olive oil. Remove chicken from marinade and let excess drip off. Cook chicken 5-6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer chicken to a plate, tent loosely with foil and let rest 5 minutes before slicing. Reserve pan drippings for sauce.

Cook the rice

Rinse 1.5 cups rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, 2.75 cups stock, 1 tbs butter and 0.75 tsp salt. Bring to a boil, cover, reduce heat to low and simmer 15-18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes.

Finish rice

Fluff rice with a fork, stir in 2 tbs lime juice, 1 tsp lime zest and 1/2 cup chopped cilantro. Taste and adjust salt or lime as desired. Keep warm until plating.

Sauté aromatics and mushrooms

In the same skillet used for the chicken (wipe out if burnt but keep any reserved fond), heat 1 tbs olive oil and 1 tbs butter over medium-high heat. Add 1 large finely chopped shallot and sauté 1-2 minutes until translucent. Add 12 oz sliced portobello mushrooms, 1 tsp salt and 1 tsp pepper and cook 5-7 minutes until mushrooms release moisture and begin to brown.

Add artichokes and sundried tomatoes

Stir in 8 oz quartered artichoke hearts and 1 oz sliced sundried tomatoes and cook an additional 2-3 minutes to warm through and combine flavors. Remove from heat and keep warm with a spoonful of the lemon chardonnay butter sauce (next step) when ready.

Reduce wine

In a small saucepan over medium heat, bring 1 cup chardonnay to a simmer and reduce until about 1/4–1/3 cup remains (about 8–10 minutes). This concentrates flavor and cooks off alcohol.

Finish sauce

Lower heat to low and whisk in 4 tbs cold unsalted butter, one tablespoon at a time, until sauce is glossy and emulsified. Stir in 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 minced garlic clove, 1 tsp salt and 1 tsp pepper. Taste and adjust lemon or seasoning. Keep warm; spoon some into the mushroom-artichoke mixture to coat.

Divide cilantro lime rice among 4 plates (about 3/4 cup cooked rice per serving).

Slice rested chicken breasts on a bias into 6–8 slices each and arrange atop rice.

Spoon the mushroom-artichoke-sundried tomato mixture alongside or over the chicken. Drizzle 2–3 tbs of the lemon chardonnay butter sauce over the chicken and vegetables per plate. If desired, sprinkle 2 tbs grated parmesan across the plates.

Garnish with fresh cilantro leaves and serve with lemon wedges on the side.