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Balsamic Chicken

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Tilia Cabernet Sauvignon 2009

"The 2009 Tilia Cabernet Sauvignon has a dark purple color with ruby red tones. The nose is full of ripe red fruits, sweet spice and a touch of tobacco. The mouthfeel shows red currant and cassis fruit layered with notes of cedar and espresso bean. The finish is soft and sweet, with finely grained tannins adding structure and length."

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Balsamic Chicken

Poultries - Chicken

Ingredients:

4 skinless, boneless chicken breast halves
ground black pepper
salt
4 tbs olive oil
1 onion, thinly sliced
80 ml balsamic vinegar
2/3 can diced tomatoes
1 tbs fresh basil, chopped
1 tbs fresh oregano, chopped
1 tbs fresh thyme, picked and chopped

Method:

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.

2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Enjoy!

Recommended wine:

Kenwood Russian River Pinot Noir (2009)

Fresh fruit aromas of cherries and red currants followed by subtle aromas of nutmeg and forest floor; excellent acid balance with smooth and supple tannins.

This refreshing, fruity Pinot Noir is wonderfully versatile on the table and can be served with a wide range of foods, including pork, chicken, lamb and salmon.