Cooking with Verjuice:
Recipes for Meat and Poultry

Chicken breast filet with Herbes de Provence

Chicken Breast Filet with Herbes de Provence and Verjuice
(4 servings)

Ingredients

4 chicken breast filets
100–150 ml verjuice
Herbes de Provence
freshly ground pepper

How to Prepare

Wash and dry chicken breast filets. Pat pepper and Herbes de provence onto both sides of the meat. Put into a low bowl and sprinkle with verjuice. The marinade should just cover the meat.

Goes well with:
  • Riesling dry
  • Pinot Blanc dry
  • Gewuerztraminer Auslese off-dry
  • Rosé semi-dry
  • Pinot Noir dry
Non-alcoholic:
  • Versecco dry
  • Versecco medium

Allow to steep for approx. 2–3 hours, and turn the filets upside down during this time.

Fry in a pan or grill. Cooking time is approx. 10–12 minutes.

Serve with baguette and herb butter, salad, or rice.

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