In a saute pan, over medium-high heat, add olive oil and butter. Season chicken breasts on each side with salt and pepper. When the butter begins to foam add chicken breasts. Cook 3-5 minutes per side until browned and cooked through. Remove chicken from the pan, and set aside.

In the same saute pan over medium heat add onion and garlic and cook 2-3 minutes until fragrant. Add the white mushrooms and cook 3-4 minutes until mushrooms have cooked down. Add Naked Chardonnay, scraping up any brown bits at the bottom of the pan. Continue to cook and allow the wine to reduce by half.

Add heavy cream, spinach, 1/2 tsp salt and 1/4 tsp pepper. Stir and continue to reduce  3-5 minutes until the sauce has thickened. Add chicken and any accumulated juices back to the pan, turning the chicken breasts to coat with sauce. Remove from heat. 

Serve with a glass of Naked Chardonnay and enjoy!

Directions:

1. Preheat grill over medium high heat. Preheat oven to 200 degrees.
2. Prepare ingredients for the sauce.  In one small bowl add the chopped shallot and garlic. In a second small bowl add the white wine, lemon juice, 1/2 tsp. kosher salt and 1/4 tsp. fresh ground black pepper. In a third bowl add the diced butter and basil. Set aside.
3. Pat chicken breasts dry with a paper towel. Drizzle with olive oil. Sprinkle both sides with salt and pepper.
4. Grill chicken for 6-7 minutes on each side, until the breasts are golden brown and cooked through. Grill times will vary depending on your grill settings.
5. When the chicken is done, remove chicken from the grill and transfer to a platter. Top each chicken breast with the crumbled goat cheese and sun dried tomato slices. Cover platter with foil and place in the oven to keep warm.
6. To make the basil butter sauce, add 1 tbsp. of olive oil to a small sauce pan over medium heat. Add the shallots and garlic to the pan and saute for 2-3 minutes until they begin to soften. Add the white wine, lemon juice, salt and pepper and simmer uncovered until the liquid has reduced by half – about 2-3 minutes. Add the basil and butter and stir just until the butter has melted. Remove sauce from heat.
7. To serve, plate the chicken then top with the basil butter sauce.  Serve with pasta marinara or smashed redskin potatoes and your favorite green vegetable.

Directions:

1. Preheat oven to 400 degrees.
2. Place cauliflower florets in food processor and pulse until it resembles rice.
3. Slice tomatoes in half and toss with olive oil, salt, and pepper. Slice zucchini and squash in half lengthwise, then slice crosswise in 1/2 inch slices – toss with olive oil, salt, and pepper. Season chicken breasts with salt and pepper on each side.
4. Lay a rectangular piece of parchment paper (twice as long as it is wide) and fold in half. Open the paper like you’re reading a book and add a scoop of cauliflower rice in the center, to the right of the fold. Add as much zucchini, tomatoes, olives, and capers as you wish!
5. Lay the chicken breast on top, followed by a slice of lemon, a pad of butter, and a rosemary sprig. Drizzle with a splash of Pinot Grigio.
6. Fold the parchment paper on top of the chicken like you are closing a book.  Starting on one side, fold the paper over in a triangle shape and crease.  Then keep folding the paper, over and over itself and around the chicken.  When you get to the end, tuck the corner under the packet to lock everything in place.
7. Place on a baking sheet and bake in preheated oven for 30-40 minutes, or until done.
8. Place a packet on a plate and allow your guests to open it – like a gift! Pour glasses of Pinot Grigio and enjoy!

Burgers
Form ground beef into a ball 1/3lb to 1/2lb ball. Split the ball in half and create 2 thin patties. Season with salt and pepper on both sides.

Over medium heat, grill burgers for 2-3 minutes then flip.

Add a slice of Velveeta cheese to each patty, then grill for an additional 1-2 minutes – or to your desired temperature.

Burger Sauce
1/2 cup mayonnaise
2 tbs yellow onion, minced
2 tbs ketchup
2 tbs sweet pickle relish
1/4 tsp kosher salt

Combine ingredients and mix well.

Pinot Noir Onions
sliced yellow onion
olive oil
kosher salt
pepper
splash of Pinot Noir

Sauté onions with olive oil, salt, and pepper over medium-high heat until brown and blackening in some spots.

Add a generous splash of Pinot Noir and cook until the wine has fully evaporated.

Assembly
Toast brioche buns, then add burger sauce to the top and bottom bun.  To assemble, start with the bottom bun, then add lettuce and tomato.  Next, stack 2 burger patties and top with the Pinot Noir onions.  Finish with the top bun.