![]() The boozy fruit is fantastic to nibble on or add to a bowl of ice cream! I like to add a bit of the infusing fruit to the serving glass. I would suggest if you want to nurse this recipe over time, removing the lime after it’s infused is a good move. I do find sangrias with stronger citrus such as lemon or lime can become off balanced in a tart way if stored for multiple days (so ‘drink up’ is the moral of that story!). Generally allowing a sangria to sit for at least a few hours before serving is best to ensure a blending of all the flavors. The flavors of this blend are so delicate and perfect, a top off of sparkling water is all it needs! Sangria can have a fizzy component as well, which is always fun. This will take the edge off the heat during the summertime and be a flavorful oasis during the colder months. Moscato blended with orange liqueur, brandy and luscious fruits that can be found all year long. If people love Moscato, they are going to totally dig Moscato Sangria. ![]() This witnessed by the multiple sangria recipes I’ve created for all seasons! Again it’s the easy ‘drinkability’ of the wine that makes it approachable and popular.Īs much as I love traditional food and drink roots, I love to change things up as well. Luminaries such as Lil Kim and Drake began rapping about it mid last decade, and ‘bam’, it has become a wine for all ages, where typically wine drinkers are an older set. Moscato, made from the sweet Muscat grape, has enjoyed its heyday really from the hip hop industry. ![]() Wine can be intimidating if you haven’t tasted much of it, and I think Moscato is unpretentious compared to other wines. Oh, and don’t forget to enjoy it with a glass of Moscato! Makes 4 servings.Its rise to fame reminds me of when Pink Zinfandel skyrocketed in popularity in the 1990’s, I suspect for a very similar reason you can drink it with or without a meal, it has a pleasing flavor and it’s priced well. Top with fresh parsley and Parmesan cheese. Chicken Moscato can be served in the pan or transferred to a casserole dish. Return chicken to pan and cook for a couple of minutes, until chicken is warmed. Simmer for about 12 to 15 minutes, until sauce is reduced by half. (5) Add chicken broth, the juice of two lemons, and Moscato wine to pan. Add the lemon slices (from one lemon) to pan. (4) Wipe oil and batter remnants from pan. Turn off heat and place chicken pieces on a plate covered with paper towels. Cook each side until golden brown, about 4 to 5 minutes per side. Dip each chicken piece first in egg mixture then in flour mixture until well coated. (3) Heat oil over medium high heat in a large skillet. In another shallow bowl, mix flour, ¼ cup Parmesan cheese, salt, and pepper. (2) In a shallow bowl, beat egg and water together. (1) With a meat mallet, pound chicken until pieces are thin, about ½ to ¼ inch set aside. 3 lemons ~ 1 cut into thin slices, the others halved.¼ cup grated Parmesan + more for garnish.1 pound boneless, skinless chicken breast.And combined with the sweet wine and lemon sauce ~ a match made in heaven. The outcome ~ beautifully golden battered chicken breasts. Oh, it wasn’t a pretty sight.īut I decided to try to make it once again, this time adding more oil to cook the chicken. I didn’t add enough olive oil to the pan and large chunks of batter stuck to the pan. My first attempt at making this dish was a flop. Inspired by my friend’s recipe, I decided to create my own version of this dish I call Chicken Moscato. The dish my friend made reminded me of Chicken Scallopine I’ve tried at restaurants and made at home, except this one was a tad bit sweeter. But this sweet wine holds its own as both a drinking wine and a cooking wine. ![]() Now normally I tend to shy away from sweet wines, preferring dry wines instead. I’d never tried Moscato before that night, but instantly it became a favorite wine for me (and later my husband). Last fall, my writer friend Paula hosted a dinner at her home where she prepared a scrumptious chicken dish made with a flavorful Moscato wine sauce.
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