I am cooking it in a DRY Marsala wine sauce.
2006-11-26 05:08:18 · 6 answers · asked by Damien C 3 in Food & Drink ➔ Beer, Wine & Spirits
Personally, I'd go for a light crisp white to complement the chicken and sauce. Maybe a sauvignon blanc or pinot grigio/gris.
2006-11-26 06:24:24 · answer #1 · answered by chefgrille 7 · 0⤊ 0⤋
It depends whether I am having pasta with a red sauce on the side. If yes I would choose a red wine. If no I would select either a red or a white wine.
2006-11-26 05:13:02 · answer #2 · answered by Hank 6 · 0⤊ 1⤋
A Pinot Grigio should pair nicely. Check out Lumina or Maso Canali.
2006-11-26 05:24:51 · answer #3 · answered by Anonymous · 0⤊ 0⤋
If you are serving it over pasta than dont do another grain like rice. Do a green veggie like whole green beans or a side salad. Instead of pasta I would serve mashed potatoes and green beans. That's the way my favorite restaurant presents it.
2016-05-23 04:37:33 · answer #4 · answered by ? 4 · 0⤊ 0⤋
White wine would go best - bon appetit
2006-11-26 05:38:22 · answer #5 · answered by frankmilano610 6 · 0⤊ 0⤋
white!
2006-11-26 05:38:18 · answer #6 · answered by lou 7 · 0⤊ 0⤋