Chicken Breasts with Artichoke-Olive Sauce and Moroccan Carrots

Tonight, I made a dinner of chicken breasts with artichoke-olive sauce accompanied by a side of Moroccan carrots. The recommendation on Food and Wine’s website – pair with a Moscofilero – was absolutely a great recommendation. Of course, I could only imagine what such a pairing would be like. I would think that a light Greek white would be the perfect accompanyment.

The chicken was absolutely delicious. I highly recommend this recipe to anyone – the best part is it tastes complicated, but it really wasn’t complicated (or time consuming) at all. In fact, the artichoke-olive sauce was simple enough that it could be a regular weeknight meal (as it was for us). A glass of white wine would have made it even more spectacular. While it’s an easy meal, it’s also a dish that would do well served at a dinner party or special event.

I’ve been talking a lot about recipes and hypothetical wine-pairing lately. That gets me to thinking I should ask you, the reader, what your favorite recipe-wine combo is.  Post your recommendations in the comments or send them to me at RondaB@WiningWife.com.

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