When the days get longer and hotter, Mr. BFT and I are all about the BBQ. And now that we have a reasonable sized backyard (verses our old apartment’s tiny balcony), we are spending more and more time next to and around our grill. Okay, to be honest, Mr. BFT does all the grilling. Somehow, me working with open flames doesn’t seem like the best idea. So when it comes to cooking, it’s generally my job to handle all the side dishes, marinade, and sauces. Inside, away from the propane.
Not too long ago I ate at a restaurant where I had a really good chicken with a creamy Chardonnay mushroom sauce. I had been wanting to try to recreate the recipe and when four bottles of CK Mondavi wines landed on my doorstep, including a Chardonnay, I knew now was the time.
I set out to research creamy white wine sauce recipes and found they all used heavy cream. Now I know I’m not a picture of perfect health but I try not to use much heavy cream in my recipes, especially for dinners. Luckily I found a couple non-creamy similar recipes that seemed just as tasty. I gotta say, I whipped this together pretty quickly and it ended up tasting REALLY good. Mr. BFT was raving about it (he always praises my cooking, but now I know when he really means it). He was also super excited about eating the leftovers the next night. After dinner he said, “You have got to make this again sometime.” So I know this one’s a winner!
CK Mondavi was the perfect wine to pair for this recipe. I had no idea CK Mondavi wines is the only American made/grown wine in the “supermarket wine under $10” category, which totally puts it in my ideal price point. Established in the 1940s, CK Mondavi remains a family- owned business that has thrived for four generations to produce fine wines. And fun fact, owner Marc Mondavi was born on the 4th of July and 2014 marks his 60th birthday, making CK Mondavi the perfect wine to enjoy on Independence Day! I also want to point out CK Mondavi wines have twist-off caps, making them perfect for picnics and summer concerts at venues like the Hollywood Bowl (when you’re permitted to bring in your own drinks).
On a more serious note, a percentage of each CK Mondavi bottle sold between May – August is donated to Intrepid Fallen Heroes (up to $50,000). Intrepid Fallen Heroes Fund (IFHF) is an organization that supports the men and women of the Armed Forces and their families. Funded entirely by public donations, IFHF serves U.S. military personnel wounded or killed in service to our nation and their families. So you’re getting yummy American made wine at a great price and also supporting the families of our nation’s fallen heroes. Win/win/win. For more information, visit www.fallenheroesfund.org.
I recommend preparing this recipe with a side of asparagus, grilled with a little olive oil and Parmesan, and enjoying outside under a setting summer sun with a glass of your favorite white wine. The CK Mondavi Blonde Five is one of my new favorites.
Chardonnay Mushroom Sauce Recipe for Grilled Chicken using CK Mondavi Chardonnay
1 tbsp olive oil
2 tbsp butter
1/2 shallot or sweet onion, minced
2 cloves of garlic, peeled and minced
8 oz bella mushrooms, finely chopped
1/2 tsp paprika
1/2 cup CK Mondavi Chardonnay or other dry white wine
1 cup chicken broth or stock
2 tbsp flour (regular or gluten-free substitute) or arrowroot powder (what I used)
salt and pepper
Melt olive oil and butter in a skillet over medium heat.
Add minced shallot and garlic. Mix and let heat for a couple minutes.
Add mushrooms, paprika, and a couple shakes of salt and pepper. Saute about 5 minutes.
Add wine and let simmer a couple minutes. Get those mushrooms nice and boozy. And while they are simmering, you might as well pour yourself a glass of CK Mondavi Chardonnay. Remember when you chopped all those mushrooms? You deserve it.
Add chicken broth or stock and bring to a boil. Reduce heat, cover but not completely so steam can escape, and let simmer until the sauce is reduced by one third, stirring occasionally. This will take about 5-10 minutes.
At this point, for a thicker sauce, add flour or arrowroot powder and stir well. Keep warm until ready to serve over the grilled chicken breasts.
If you need a simple marinade for your chicken, I use olive oil, lemon zest, minced garlic (one clove) and shallot (half), dried rosemary, salt, and pepper. Mix all together in a gallon zip lock bag and toss in the chicken. Seal the bag and marinate in the fridge for 2-3 hours. I also make 3-4 very shallow cuts on one side of each chicken breast to allow it to soak up more of the marinade.
I encourage you to learn more about the CK Mondavi Chardonnay and Blonde Five, as well as their Cabernet Sauvignon and Scarlet Five. You can click here to read wine tasting notes about these four varietals.
Tell me, what’s your favorite item to cook on the grill? I’m always up for learning new recipes!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.