Sonoma Chicken

A featured Wine Club recipe for J. Rochioli Winery.
Sonoma Chicken


Enjoy this delicious entree from Theresa Rochioli with this month's Chardonnay or Pinot Noir!

Yield: 4
Cook Time: 10 Minutes


• 4 large boneless chicken breasts (skin removed)
• 1 Tb. olive oil
• 2 Tbs. minced fresh rosemary
• salt & pepper
• Black-pepper shallot butter: 1 shallot
• 6 Tbs. softened butter
• 1/2 Tb. cracked black peppercorns
• 1 lemon


Rub chicken with oil and rosemary, sprinkle with salt and pepper.

Prepare butter: mince the shallot. Cream butter and then beat in the shallot and peppercorns. Season to taste with fresh lemon juice.

Shape into a 1-inch log, wrap in plastic and refrigerate. Recipe can be made to this point several hours ahead. Wrap and refrigerate chicken.

Heat the grill, or broiler. Grill chicken about 10 minutes. Top each hot breast with a 1/4-inch slice of butter.