Kalike Vermentino

[Innkeeper]

1998 Kalike, Vermentino Di Gallura, D.O.C. e Garantita ($10 WineExpo). A muscular white from Sardinia that was still at its peak at age four. Not too many other Italian Whites can do that. It was very floral on the nose and upfront with accompaning almond nuances. Very complex fruit and abundantly full body (belying the 12% alcohol level) on the palate, and a lovely finish. Matched nicely with sauteed chicken breasts with mushrooms and cream sauce in the Italian manner.

ITALIAN STYLE SAUTEED CHICKEN WITH MUSHROOMS AND CREAM:

Large Chicken breast (split, skinned, & boned)
1/2 lb Mushrooms (caps only washed & sliced)
4 tbl Unsalted butter
4 tbl Olive oil*
Salt
Pepper mill
Granulated garlic
Granulated onion
Dry Italian seasoning
Dry basil
Dry oregano
1/4 C Dry Vermouth
2/3 C Heavy Cream
10" Non-stick skillet or saute pan

Cook mushrooms over medium heat in half the butter and OO until just soft. While they are cooking, season with salt, pepper, Italian seasoning, and granulated onion & garlic. Remove to a warm bowl. Meanwhile season chicken on top with salt, pepper, granulated garlic and basil. Over same heat melt remaining butter in OO, and saute chicken top side down for six minutes, seasoning the bottom as the top. Turn and saute six more minutes. Remove chicken to a warm platter. Drain off fat through a fine sieve (*this is more than half total butter & OO), and return sieve contents to pan. Deglaze pan with Vermouth until it becomes a thick syrup. Add mushrooms and cream to pan, and cook until sauce thickens. Pour over chicken. Sprinkle with oregano, and serve. Serves 2.






[This message has been edited by Innkeeper (edited 04-17-2002).]