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Better than Marsala Burgundy Chicken


•  2T. Olive Oil
• 3-6Oz. boxes of sliced fresh mushrooms
•  1-white onion chopped
•  ½ C. butter
•  1/3 C. all purpose flour
•  1 box of chicken stock
•  1C. of Duplin Winery Burgundy wine
•  3 boneless skinless chicken breasts- cut in half to make thinner
•  1 box of bowtie pasta
•  Salt
•  Black pepper
•  Cayenne pepper
•  Garlic powder


  1. Cook and caramelize onions and mushrooms in 1 T. olive oil. Set aside.
  2. Cook chicken breasts in 1 T. olive oil sprinkle with salt, garlic powder and either black or cayenne pepper depending on your preference until browned and fully cooked (cayenne is for some heat).
  3. Boil bowtie pasta in large pot according to directions and desired firmness.
  4. In medium size stock pan melt butter until frothy.
  5. Slowly add flour and whisk while doing so. Rue should be wheat colored.
  6. Add chicken stock while whisking 3 oz. at a time until the consistency of thick caramel and bring to boil.
  7. Add Burgundy slowly while continuing to whisk. Consistency should be gravy like. You can add more chicken stock or wine to desired consistency and taste.
  8. Add mushroom mixture to sauce.
  9. Add more garlic powder, salt and pepper to taste.
  10. Place chicken breast over bowtie pasta and top with sauce.

Yum!! Enjoy with none other then a glass of Burgundy!

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