Three Saints Chardonnay

If you ever see this in a wine store, grab it, pay for it, chill it and chug it. We had this a few years ago when I brought it back from Santa Barbara and just picked it up at a Phoenix wine store. We still love it for its heavy citrus and butter, and not a hint of oak to be found. The grapes come from three different vineyards with "saint" in their title, hence the name of the wine. We also have their Pinot Noir but haven't tasted it yet.

So instead of our usual Chardonnay and salmon cakes (recipe to come later), we decided to do something with chicken. Me likey! It's totally invented, so amounts are approximate. We served the chicken over buttered and herbed egg noodles (yum!) and a tomato gratin. By the way, this wine was very good with a simple creamy French cheese called Chaumes. Butter some fresh bread and slice the cheese on top and start snackin'!

Chicken Piccata (sort of)

Two breasts of chicken, pounded to even thickness, dredged in flour, then egg, then panko mixed with chopped thyme. Heat a heavy sauce pan to medium heat, add oil till it shimmers and pan saute the chicken till golden brown. Serve over hot buttered noodles.

Tomato Gratin

Preheat oven to 425 degrees. Process one cup of white bread cubes in a food processor till fluffy and fine. Throw in some thyme if you have it. Set aside. Cut 3 medium sized tomatoes in bite-sized dice. Heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat, and cook the tomatoes for about 2 minutes, just enough to coat and flavor the tomatoes. Place in a baking dish and top with the bread crumbs. Cook for around 8 minutes till crumbs are toasted.