Pink Wine, Posh Chicken, No Faff Required

Medium

For May’s food and wine pairing, we’ve gone for CVNE Monopole, Rioja Rosado 2023 alongside Chicken Paillard with Spring Herb Salad – a dish that’s light, zesty and made for warmer days.

Chicken Paillard is one of those deceptively simple dishes that feels a bit posh but takes hardly any effort. Light, lemony and perfect for spring, it lets the delicate red fruit and citrusy freshness of CVNE Monopole Rosado really shine. You don’t need to be a trained chef or spend a fortune – it’s quick, affordable, and ideal for those sunny-ish evenings when you want something a bit special without the faff.

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Chicken Paillard with Spring Herb Salad

Ingredients, Serves 2:

  • For the Chicken:
    • 2 skinless, boneless chicken breasts
    • 1 tbsp olive oil (plus a little more for frying)
    • ½ tsp Dijon mustard
    • Juice of ½ lemon
    • Salt & freshly ground black pepper
  • For the Salad:
    • A good handful each of rocket and watercress
    • 1 small fennel bulb, very finely sliced
    • 100g peas (fresh or frozen)
    • A few mint and parsley leaves, torn
    • 1 tbsp olive oil
    • Juice of ½ lemon
    • ½ tsp honey (optional)

Method

  • Flatten the Chicken:
    1. Place the chicken breasts between two sheets of baking paper or clingfilm. Bash gently with a rolling pin or the bottom of a saucepan until around 1cm thick all over.
  • Marinate briefly:
    1. In a shallow dish, mix the olive oil, mustard, lemon juice, salt and pepper. Add the chicken and coat well. Set aside for 10–15 minutes while you prep the salad.
  • Make the salad:
    1. Blanch the peas in boiling water for 2 minutes, then drain and cool. Toss the rocket, watercress, fennel, peas, and herbs in a bowl. Whisk together the olive oil, lemon juice, and honey (if using), and season to taste. Drizzle over just before serving.
  • Cook the Chicken:
    1. Heat a little olive oil in a frying pan over medium-high heat. Cook the chicken for 2–3 minutes each side until golden and cooked through. Rest for a minute or two.
  • Serve:
    1. Place a chicken paillard on each plate and pile the salad on top or alongside. Pour yourself a glass of CVNE Monopole Rosado and enjoy.