Ferrante’s Pollo alla Mandarin

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Recipe executed during Fox 8 News In The Morning by Ferrante Winery Chef Nina Salerno.

4 - 4 oz. skinless boneless chicken breasts
4 oz. brie, peeled & sliced
8 oz. fresh spinach leaves
4 T. olive oil
1/2 cup Ferrante's Vidal Blan Ice Wine
2 T. brown sugar
1 - 15oz. can mandarin oranges, drained
1 T. butter rolled in flour (for thickening)


  • Add two tablespoons olive oil to pan until hot. Pan-sear chicken breasts 3 minutes per side. Top each piece with 1 oz. brie slice and place in broiler approximately 3-5 minutes, or until melted.
  • In same sauce pan add remaining two tablespoons olive oil. Heat until hot. Add fresh spinach leaves and saute approximately 1-2 minutes. Remove from pan and set aside.
  • In same saucepan add Ferrante's Vidal Blanc Ice Wine & brown sugar. Cook for 3 minutes. Add mandarin oranges and butter. Cook until butter is melted. Top chicken breasts with mandarin sauce and braised spinach.
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