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October 10, 2014

Barefoot Chardonnay Chicken Pizza


We're all looking for simple and easy recipes that require little to no time in the kitchen, right? Problem solved! Instead of reaching for that take-out menu, try out this fun white sauce pizza using Barefoot Chardonnay! This spinach, garlic and chicken white pizza will change the way you think about pizza and wine forever! Plus, it’s super easy to make, using store bought pizza dough. Don't just take our word for it, though. Try this for your next at home dinner and we promise you won't be disappointed!

Season the chicken breast cutlets with salt, pepper, granulated garlic, granulated onion and paprika. Sear the chicken cutlets for about 5 minutes, over medium-high heat in a skillet with a bit of olive oil. Turn and cook for another 2-3 minutes or until both sides are browned and fully cooked through. Transfer to a plate or platter and allow to rest before cutting.

Wipe down the skillet and place back on the stove over medium heat. Add a tad bit more olive oil and throw in the baby spinach leaves. Saute until the spinach has wilted, about 4-6 minutes. To make the white wine sauce, saute the chopped shallot and garlic cloves in a small pot over medium heat with a bit of olive oil. Cook until the shallots have softened and the garlic has browned a bit. Remove the garlic cloves and set them to the side. Add the flour to the pot and stir, cooking for a few seconds to get rid of that raw taste. Add in 1 cup of Barefoot Chardonnay, continuing to whisk as you pour. Allow the wine to cook down and reduce, about 2-4 minutes. Then slowly stream in the milk while you continue to whisk, making sure it gets well incorporated. Allow the sauce to come up to a bubble and thicken. Once thick, remove from heat and season with salt and pepper. Add the Parmesan cheese and stir. Whisk and set to the side.

Roll out the dough into a large thin circle. Place on a pizza pan or a baking sheet. Spread the rolled dough with half of the white wine sauce. Cover the sauce with shredded mozzarella, fontina and Parmesan cheese. Add the sliced chicken. Top with the sauteed spinach and add the garlic we saved earlier from the sauce. Bake in a preheated oven at 425 degrees F for about 15-20 minutes or until the edges are golden and crispy and the cheese is bubbly and melted on the top.

Enjoy with a tossed green salad and a glass of Barefoot Chardonnay.



Barefoot Chardonnay Chicken Pizza

1 cup Barefoot Chardonnay

2 tablespoons olive oil

3 chicken breast cutlets

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1/2 teaspoon paprika

4 cups baby spinach leaves

1 tablespoon unsalted butter

1 small shallot, minced

4 garlic cloves, peeled and smashed

1 tablespoon flour

1 1/2 cups whole milk

2 prepared pizza dough

1 cup grated parmesan cheese

2 cups shredded mozzarella cheese

1 cup shredded fontina cheese

1/4 cup fresh basil leaves, sliced

Place the chicken in a small bowl and season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, granulated garlic, onion and paprika. Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Place the seasoned chicken in the hot skillet and cook for about 5 minutes, or until brown. Flip chicken and cook for another 2-3 minutes. Transfer to a plate and allow to rest. Slice, once cooled.

Wipe out the skillet with a paper towl and return to heat. Add 1 tablespoon olive oil and throw in the baby spinach leaves. Saute until wilted, about 4 minutes. Remove from heat and allow to cool.

To make white wine sauce, heat a saucepot over medium heat. Add butter and allow to melt. Saute the minced shallot and smashed garlic cloves until the shallots have softened and the garlic has slightly browned, about 5 minutes. Remove the garlic to a plate and set aside. Add the flour, stir and cook for a few seconds. Slowly stream in the Chardonnay, while you continue to whish. Cook down for about 5 minutes. Stir in the whole milk and whisk until it bubbles and thickens. Remove from heat and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 1/4 cup grated parmesan and whisk once more.

Preheat oven to 425 degrees F. Roll out both pizza dough into large thin circles, placing them on separate pizza pans or baking sheets. Divide the sauce between the two and spread evenly. Top each with shredded mozzarella, fontina and grated parmesan cheese, dividing each between both pizzas. Top with sliced chicken, sauteed spinach and the reserved garlic from earlier (chop it a bit before adding it tothe pizzas).

Bake for about 15-20 minutes or until the edges are golden brown and crispy and the top is bubbly and melted. Remove from oven and allow to cool slightly before cutting and serving. Serve with a tossed green salad and Barefoot Chardonnay. Enjoy!

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