Another amazing recipe created by our Culinary Specialist Annette McDonnell - this one is perfect with our Pinot Noir!
Marinade for Chicken - 4-6 Chicken breasts, 1 cup Soy sauce, 1/4 cup brown sugar, 1 Tablespoon chili flakes, 1 tablespoon Garlic powder , 1 teaspoon ground Cumin, 1 teaspoon Fresh ground pepper – mix ingredients together and place in refrigerator for 1 hour to marinade.
Mushroom sauce - While Chicken is marinating, slice 2 cup cumin mushrooms, heat 9 inch skillet with 1 tablespoon Canola oil, add mushroom sauté till soft & some of the natural juices are sweated out of the mushroom. (About 3 minutes) Add 2 cup dry sherry & ¼ cup brown sugar. Allow to simmer about 7 – 10 minutes. Cool & set aside.
Celery marinade - Blend - 2 cups rice vinegar, ¼ to ½ cup white sugar (sweeten to taste) 2 Tablespoons chili flakes, ¾ cup vegetable oil, Add - Slice celery in julienne cuts(bit size pieces) & add to marinade.
Grill Chicken just until almost done, then cover & set aside (It will continue to cook from the heat in the chicken when covered) Boil salted cappellini pasta (al dente) drain pasta, place a portion of pasta on a serving dish and top with mushroom sauce & celery sauce. Slice chicken & place on pasta and garnish with grated carrots, chopped cilantro, chopped peanuts & pair with a delicious glass of Paradise Ridge 2009 Pinot Noir