Living the Gourmet is pleased to present Prosecco DOC sparkling wines.
Far and away the most well-known Italian sparkling wine in the world, Prosecco is also the leading sparkling beverage brand in the United States for everyday gatherings and celebrations, a title they have earned through adherence to tradition, and predictable quality.
Cultivating vineyards in the Prosecco region is an art that has been perfected over the course of centuries, and uses primarily Glera grapes, which have been known at least since Roman times. Using the Charmat or 'tank method' to keep the wine under pressure, Prosecco wines avoid the yeasty, oxidized autolytic characters of wines produced in more traditional methods, thereby maximizing the fruitiness of the Prosecco grape. The end results of combining the Glera grape with the Charmat method is a wine bearing an elegant straw yellow tone, with luscious aromas of white flowers, apple, and pear.
Living the Gourmet sampled two Prosecco DOC sparkling-wines, the Astoria 'Lounge' Prosecco, and the Valle Calda.
The Astoria 'Lounge' Prosecco features very fine, very persistent bubbles alongside floral aromas, while its generous apple and pear accents create a smooth but dry texture. Served alongside seafood or particularly spicy dishes, the Lounge is a perfect dining accompaniment.
The Valle Callde is a blend of Northern Italian wines chosen by Prosecco's expert oenologists, and features intense fruity accents, with slight crust of bread notes. With a flavor whose elegance is matched only by its intensity, the Valle Calda is a perfect aperitif for any special occasion.
Given Prosecco DOC's reliable quality, and devotion to tradition, Living the Gourmet can easily recommend their wines to our readers.
**I was given this product for review. All opinions expressed are my own. I was not financially compensated for this post.
Chicken Breast with Grilled Anise & Prosecco
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5-6 Servings 1x
Ingredients
- 2 lbs. boneless chicken breast
- 1 head of Anise - quartered
- 2- 3 tbs. olive oil
Rub for the Chicken Breast:
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 tsp. dried oregano
For the Anise:
- 1/4 - 1/2 tsp. salt
- 1/4 - 1/2 tsp. pepper
- 1 - 2 tbs. olive oil
- Grated Romano or Parmesan cheese
Instructions
For Chicken Breast:
- Combine the ingredients for the rub in a small bowl. Rub this all over the chicken breast.
- Heat a large frying pan with 2 tbs. olive oil. Place the chicken in the pan over a medium heat and sauté. Cover the pan slightly; when the chicken gains a nice golden color on one side; turn over and continue cooking on the other side. Do not cook the chicken on a high heat; this will dry out the chicken.
- The chicken is done when the meat is slightly firm to the touch and the juices run clear. Let the chicken rest at least 5 minutes before slicing to keep it from drying out.
For the Anise:
- Place the quartered anise in the pan that the chicken was just cooked in.
- Drizzle a tbs. of olive oil over the anise and season it with the salt and black pepper.
- Grill the anise until a nice golden color is reached on both sides.
- Serve with grated Romano or Parmesan cheese and a squeeze of lemon if desired.
Enjoy with Love,
Catherine
xo
This message is intended for persons 21+. Please enjoy responsibly.
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Pam says
The chicken and fennel look AMAZING!
ela@GrayApron says
I would love to try this. I'm a big fan of Prosecco!
Veronica Lee says
Mmmmm! That looks sooooooo gooooooood!
Adita says
Catherine, un plato exquisito, y sano me encanta, besos
Ann says
Oh it looks so delish♥
Thanks for sharing the recipe
I collect chicken recipes.
http://roomsofinspiration.blogspot.com
Dottie Sauchelli Balin says
Dear Catherine, Lovely post and I love the review. Prosecco is a favorite of mine. I don't really drink, but love Prosecco mixed with fruit in it. it has a lovely flavor and I like the bubbles. According to your review or Michael's the Valle Calda would be a better choice for me to have with the fruit in it. They both sounds delicious. Your recipe is right up my alley..love this combo of ingredients and the Anise is a wonderful addition to this dish. it just brings out the flavors so nicely. Fabulous post and I may have a glass of Prosecco with fruit very soon..Sounds too good to miss out. Thanks for sharing...Have a blessed weekend..Dottie 🙂
Lynn Huntley says
What a warm and inviting recipe~ Looks and sounds delicious~ Lynn~
Lawyer Loves Lunch says
Love the spice crust on this chicken!
Betsy Adams says
Hi Catherine, So nice to hear from you again. It's been a long time. Your chicken dish sounds wonderful... I've been dieting this week (after a week of Mexican food in Texas with family) ----so as you can imagine, I am hungry!!!! That photo made my mouth water... ha.. Thanks for the recipe. I may have to make that entree next week!!!!!
Thanks again for stopping by. Come back anytime.
Hugs,
Betsy
Janette's Sage says
Thanks for your comment on my blog and I think of you often. God has brought us both through so much. Your blog looks awesome, and I so wished I had time to cook, this just looks wonderful. I must slow down and cook something worth eating.
Hugs!! Janette