Yield: 8 servings
Prep Time: 15 minutes, 4 hours to marinate
Cook Time: 30 minutes
Wine Suggestion: Ethos Reserve Chardonnay, Cold Creek Vineyard Chardonnay, Horse Heaven Vineyard Sauvignon Blanc, Columbia Valley Syrah
8 boneless and skinless breasts, cubed
Dijon-Thyme Marinade, recipe follows
Place chicken and marinade in a shallow dish; mix until well coated. Marinate no more than 1 hour.
Remove chicken from the marinade and skewer on wooden or metal skewers; bake or grill until done. Sprinkle with fresh chopped thyme and a squeeze of fresh lemon juice before serving.
Serve with rice or roasted garlic mashed potatoes.
½ cup rose or dry white wine
1/3 cup Dijon mustard
1 shallot, minced
2-3 cloves garlic minced
juice from 1 lemon
½ tsp dry thyme
1 tablespoon chopped fresh thyme
½ tsp smoked paprika
¼ cup extra virgin olive oil
½ tsp sugar
1 tsp salt
pinch of black pepper
Combine all the ingredients in a bowl and whisk until well mixed.
