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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Miz Helen says
I love the flavor of Anise this looks fabulous! Hope you are having a fantastic week and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
KC the Kitchen Chopper says
Sounds like a tasty chicken recipe. Is anise Fennel? Thanks again for stopping by #theWeekendSocial. Hope to see you Thursday.
Living the Gourmet says
Dear KC, thank you for stopping by. ...Yes, anise is fennel. Glad you enjoyed the recipe...always happy to share with the Weekend Social.
Take care, Catherine xo
Maureen | Orgasmic Chef says
That chicken looks SO good!!
Jerry E Beuterbaugh says
Does anise smell and taste like black licorice or is this just a certain kind?
Living the Gourmet says
Hi Jerry, Yes, anise does have a bit of a licorice taste. It is a bit more mild when it is grilled with the salt an pepper. I think it is an acquired taste though. I grew up having this, though it was served after the meal and not cooked. I really like it; though you do have to like licorice and I love!!! licorice.
Have a great day Jerry. ~ Catherine
Big Daddy Dave says
Catherine, Great looking meal! I've never had pan-fried anise but I'd certainly give it a try... Thanks and Take Care, Big Daddy Dave