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Dining At The Parks: Chicken Riesling From Shenandoah National Park's Big Meadows Lodge

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Published Date

February 12, 2010

Executive Chef Peter Bizon's Chicken Riesling entree from the Skyland Resort and Big Meadows Lodge in Shenandoah National Park. ARAMARK Parks and Destinations photo.

Frequent visitors to the Big Meadows Lodge or Skyland Resort in Shenandoah National Park no doubt are familiar with Executive Chef Peter Bizon's chicken riesling dish. For those who want to try it at home, here's the recipe.

Chicken Riesling

1.4 cup sliced grapes

1 clove garlic minced

1 tsp. minced shallots

6 oz. heavy cream

6 oz. chicken breasts

3 oz. Riesling wine

½ cup flour

¼ cup diced apples

2 Tlbs. oil

Salt to taste

Pepper to taste

Preparation

Season flour with salt and pepper.

Add 2 tablespoons oil to sauté pan and heat on a medium temperature.

Dust chicken with seasoned flour, then sear in pan until golden brown on both sides (when at home, heat oven and place chicken in oven @ 350˚ for ten minutes while making sauce).

Remove chicken.

Add diced apples, shallots, garlic and grapes.

Deglaze with Riesling wine, reduce.

Add cream and allow reducing.

Season with salt and pepper.

Grill vegetables.

Place rice on plate and add grilled vegetables.

Place chicken on top of vegetables and top with sauce.

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