UMAMU Estate Chardonnay with Chicken Piccata and sauteed Spinach


Chicken breast
Seasoned flour
Oil for pan frying
200ml white wine
1 Finely diced shallot
2 Tbsps chopped baby capers
1 Juice and zest of lemon
1 Tbsp honey
50g cold butter
Flat leaf parsley
Bunch of spinach


Take a chicken breast, halve it horizontally. Flatten until 1cm thickness all over. Dredge in seasoned flour. Pan fry til golden. Set aside. Deglaze fry pan with 200ml white wine, cook off alcohol, add finely diced shallot, 2 tablespoons chopped baby capers and juice and zest of a large lemon, reduce by 1/3, add 1 T honey ( adjust to mellow out sourness of lemon), add 50g cold butter stir until just melted. Add chicken back into pan and coat with sauce under low-med heat for 1-2 mins. Season, sprinkle chopped flat leaf parsley. Sauteed the spinach in some butter and season. Serve with UMAMU Estate Chardonnay which matches the buttery, citrusy piccata chicken perfectly.

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