Adam's Mark Daytona Beach Resort Buckingham Braised Chicken

Chardonnay Sauce

4 bone-in chicken breasts

2 Tbsp. butter

2 Tbsp. kosher salt

1 tsp. black pepper

1/3 tsp. cumin powder

1/4 tsp. garlic powder

Prepare Chardonnay Sauce (recipe below). Heat oven to 325 degrees. Rub chicken with softened butter. Mix salt, freshly ground pepper, cumin and garlic powder; season chicken. Roast until chicken reaches 165 degrees. Nap with sauce and serve.

Chardonnay Sauce

1 tsp. olive oil

1 tsp. shallots

1/2 tsp. fresh thyme

2 bay leaves

4 black peppercorns

5 oz. chardonnay wine

1 1/2 cup chicken stock

2 oz. roux or cornstarch

2 oz. heavy cream

In hot saucepan, heat olive oil, then saute chopped shallots, chopped thyme, bay leaves and peppercorns until shallots are glassy. Deglaze with chardonnay and reduce by half. Add chicken stock (or broth). Simmer 10 minutes. Continue to simmer; slowly add and stir roux (flour creamed into softened butter) or cornstarch (mixed into small amount of cold water) to tighten sauce as desired. Add cream and strain.

Makes 4 servings.

Adam's Mark Daytona Beach Resort