Herb Roasted Chicken Breast with Seyval Blanc Wine Cream Sauce

This Herb Roasted Chicken Breast with Seyval Blanc Wine Cream Sauce is a cozy classic elevated with the bright, buttery notes of LaBelle Winery's Seyval Blanc!

Amy LaBelle's Herb Roasted Chicken Breast with Seyval Blanc Wine Cream Sauce:

Ingredients for the Herb Roasted Chicken:

• 1 pound chicken breast

• 2 cups LaBelle Winery Riesling (or other un-oaked white wine)

• 2 cups water

• The Winemaker’s Kitchen Brine Seasoning Blend

• The Winemaker’s Kitchen Poultry Seasoning Blend

• Olive Oil

  
  

Ingredients for the Seyval Blanc Cream Sauce:

• 1 ½ cups of LaBelle Seyval Blanc Wine

• 2 cups heavy cream 

• 2 tbsp butter 

• Cornstarch slurry to thicken (1 part water, 1 part cornstarch) 

• Salt and white pepper to taste

Directions for the Herb Roasted Chicken: 

1. In a non-reactive container, combine all of the ingredients and stir. 

2. Place chicken in the brine and refrigerate for 12 to 24 hours.

3. After brining process is complete, remove chicken and pat dry.

4. Lightly coat the chicken with The Winemaker’s Kitchen Poultry Seasoning and some olive oil if desired

5. Grill or pan sear on medium heat until internal temp reaches 165 degrees. 

   
   

Directions for the Seyval Blanc Cream Sauce:

• Place wine and cream in a pan and heat over medium heat, stirring occasionally, for 5 minutes. 

• Add Butter and once melted, add cornstarch slurry and stir continuously until mixture is slightly thickened. 

• Add salt and pepper to taste.   

Amy's Recipe Tips:

Pair this dish with a chilled glass of LaBelle Winery Seyval Blanc. The citrusy notes of the wine perfectly complement the creamy sauce.