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Mirassou Winery is a proud sponsor of LPGA events. We believe that one good round deserves another so the Mirassou Sun Room (pictured above) travels to many tournaments allowing golfers to enjoy Mirassou after a successful day on the course.

 

Wine Inspired Recipes

Apricot Chutney Chicken and Couscous

Apricot Chutney Chicken and Couscous

Prep time: 20 minutes.
Cool time: at least 1 hour.
Cook time: about 15 minutes.

  • 1 1/2 cups chicken broth
  • 1/4 teaspoon cinnamon
  • 3/4 cup couscous
  • 1/4 cup white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup each: chopped dried apricots, golden raisins and snipped green onion tops
  • 1/2 cup shelled pistachios
  • 1 (7.75-oz.) jar apricot chutney
  • 1/2 cup Mirassou Chardonnay
  • 4 boneless, skinless chicken breasts, slightly flattened
  • Garlic salt and freshly ground pepper to taste
  • 4 thin slices prosciutto
  • Snipped fresh rosemary

Bring chicken broth and cinnamon to a boil in a small saucepan. Stir in couscous; cover and remove from heat. Let stand for 5 minutes, fluff with a fork and let cool. Stir in vinegar, oil, nuts, fruit and green onions and set aside. Stir together chutney and chardonnay in a small saucepan and bring to a boil; reduce heat and simmer for 5 minutes. Stir 2 tablespoons mixture into couscous and refrigerate for about 1 hour or until chilled. Season chicken with salt and pepper and grill over medium heat for about 5 minutes on each side, brushing with some of the chutney mixture after turning. While chicken is cooking, place prosciutto in a single layer on a microwave-safe plate and cook on high for 2 minutes. Let cool slightly then break into pieces. To serve, place couscous on a large platter and top with chicken, remaining chutney and crispy prosciutto.

Makes 4 servings.

Pairing Suggestion: Pairs with Mirassou® Monterey County California Chardonnay.

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