Log In / Join Now

Pan-Roasted Chicken with Creamy Mushroom Sauce

For this dish, you can choose from a large playing field of wines, from a white Bordeaux and unoaked Chardonnay to a Cabernet Franc. The acidity and citrus notes of a Sauvignon Blanc made a nice counterpoint to the rich sauce.
Posted: Nov 13, 2012

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.

WineRatings+ app: Download now for 300,000+ ratings.