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Chicken St. Timothy

Chicken St. Timothy Recipe


1 lb sliced mushrooms
2 bunches of scallions (Chopped into very thin pieces. Save all white and a little bit of green)
5 cloves of garlic (pressed)
1.5 sticks of butter
Flour (Seasoned with a little pepper, salt, and Old Bay)
Milks & eggs for egg wash
3 lbs of boneless chicken breast (prefer Bell & Evans)
Very Good Chardonnay – Have the bottle handy
½ pint of heavy cream
½ pint of light cream

Trim chicken breasts and cut into small cubes. Set aside in fridge.
Set up flour and egg wash in two separate bowls.
Soak chicken cubes in egg wash and dredge in seasoned flour. Set aside.
Sauté mushrooms and garlic in butter. (You may want to use 2 large skillets)
Add floured chicken once mushrooms are cooked.
Cook one side of chicken and then flip each cube until partially done
Chicken will soak up all the butter, so add enough Chardonnay so that chicken continues to simmer.
Add chopped scallions
Once chicken is almost completely cooked, add the light cream and the heavy cream.
Simmer until chicken is done.
Serve hot with Emeril's Kicked Up Bacon Cheese Mashed Potatoes and your favorite steamed green vegetable.

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