Coopers Creek Unoaked Chardonnay

[Innkeeper]

Enjoyed another bottle tonigh with what we call "Broasted Chicken Breasts." This time we did it in a "French" style, so we did the chardonnay instead of the PG with the "Italian" style. Took two washed and dried halves of chicken breast and rubbed bottoms with OO, salt, white pepper, granulated garlic, and rubbed dry tarragon. Placed upright in an oiled cast iron skillet, and repeated the treatment. Roasted 20 minutes at 450 degrees, and 25 minutes at 375 degrees. After removing breasts to a warm platter, deglazed pan with a half cup of dry vermouth until it became syrupy. Strained sauce over chicken, and served with a salad. Wonderful.