Fresh seasonal produce is at the heart of Napa, California, cuisine. But there's something else that makes the Napa Valley special-its amazing grapes and its wines. Winemaking has a long and rich history in this region, thanks to its many vineyards. At the end of the growing season, the fruits of the winemakers' labors come together in tasting parties and fabulous suppers at the vineyard. But even if you can't make it to California, you can still sample some Wine Country classics in your home kitchen. Here are the recipes:
Chicken Scalloppini Recipe
SERVES 4
Ingredients:
4 medium skinless, boneless chicken breast halves (about 1 lb. total)
1/4 cup all-purpose flour
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 large cloves garlic, minced
4 anchovy fillets, drained and chopped
1/2 cup pitted kalamata olives, halved
1 cup chopped Italian plum tomatoes
1/2 cup dry white wine
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh basil, finely chopped
1 tablespoon fresh Italian parsley, finely chopped
2 tablespoons capers, drained
Directions:
Place each chicken breast between 2 pieces of heavy plastic wrap. Pound the chicken with the flat side of a meat mallet to about 1/4-inch thickness. Coat the chicken pieces lightly with flour, shaking off any excess.
In a large skillet, heat the butter and oil over medium heat. Add the chicken pieces, two at a time to the pan, and cook about 1 minute on each side, or until no longer pink. Remove the chicken to a serving platter (keep chicken warm by covering the platter with a layer of aluminum foil); repeat the cooking process with the remaining chicken pieces. Reserve any drippings in the skillet.
Add the garlic, anchovy fillets, and olives to the skillet; cook over medium heat for 1 minute. Add the tomatoes; mash down slightly with a fork. Stir in the wine and the ground pepper. Bring to a boil. Then, reduce the heat and simmer gently, uncovered, 4 to 5 minutes or until the juices from the tomatoes are slightly thickened. Stir in the basil, parsley, and capers; heat the mixture thoroughly. To serve, spoon the tomato mixture over the chicken pieces on the serving platter.
Pan-Sauteed Pears with Cabernet-Honey Sauce Recipe
SERVES 4 TO 6
Ingredients:
4 firm medium pears (such as Bartlett, Anjou, Bosc), halved and cored
2 tablespoons unsalted butter
3/4 cup Cabernet Sauvignon
1 tablespoon honey
2 tablespoons pecans, coarsely chopped
Whipped cream or crème fraîche (optional)
Directions:
Slice each pear half into 3 to 4 wedges. Melt the butter in a very large skillet over medium-high heat. Add pear the wedges to the skillet. Cook the pears until crisp tender, about 2 minutes, turning once.
Remove the skillet from the heat and carefully add the wine. Return the skillet to the heat; bring to a boil. Reduce the heat and simmer, uncovered, about 3 minutes more or until pears are tender, turning pears once. Using a slotted spoon, transfer the pears to a serving platter.
Continue to simmer the wine for 3 to 4 minutes more or until reduced to about 1/3 cup. Remove from the heat and stir in the honey. Drizzle the wine mixture over the pears. Sprinkle the pecans over the top of the pears. If desired, serve the pears with a dollop of whipped cream or crème fraîche on top.
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