Middleburg Christmas Trees & Wineries

A few weeks ago, we took a trip to Middleburg to find a Christmas Tree and visit a winery!

We also visited a fantastic restaurant downtown. Scroll down for more of our epic evergreen escapades.

First Stop:

Second Stop:

The French Hound

This is a fantastic and classic Middleburg restaurant. Everyone was friendly and the food was scrumptious.

My selection:

 

Boudin Blanc: Grilled white sausage (chicken, pork & brandy) served with a petit salad caramelized onions & dijon mustard

 Anthony's selection:

Pizza: With caramelized onions, duck confit and Roquefort cheese.

Third Stop:

The Winery: Greenhill Winery, Middleburg, VA

My Tasting Notes: The Blanc de Blancs is my favorite out of all of their wines that I tasted. It's a sparkling wine made using traditional champagne methods, using 100% Chardonnay grapes...small delicate bubbles and hints of lemon and pear. And who doesn't love a good champagne during the holidays?!

My Verdict: It's an up and coming winery. The reds were okay, but not notable...and they were actually out of one of the whites on their tasting menu so we couldn't try it, which either means it's an amazing wine, or they were under-prepared. But, it was a fun atmosphere, cozy with a beautiful view. If you like brand new wineries, definitely pay Greenhill a visit. And in a few years, the reds will probably mellow out!!

From the State of the Vine Kitchen: Lemon Chicken with Arugula

I'm trying something new in this post...food! And more specifically (and perhaps, unfortunately) not desserts.*

I'm kind of a health nut and I'm on an extra health kick because of my upcoming wedding, so this is a perfect healthy recipe that packs a lot of flavor!
 

Full disclosure: As a journalist, I would be remiss to claim credit for something that isn't entirely my own, so I must confess this dish was a joint effort, due mostly to my wonderful fiance Anthony, who is an amazing cook. He has been teaching me since we moved to DC several years ago.

Food and wine are, of course, natural partners but this time I'd like to make the food the star of the show.

Presenting...lemon chicken! Scroll down for the recipe, directions and the finished product.

In the pan...

Plated and ready to eat!

Lemon Chicken Recipe:

Take 2 lbs of thinly sliced thin chicken breast, coat with a mix of 1 tbsp. of mustard (I love Grey Poupon) and one egg. Then cover lightly with Italian breadcrumbs and a little Parmesan cheese.

Pan fry on medium heat until brown with a little olive oil to coat the pan. And as Anthony says, "As soon as it's off the pan, hit it with lemon" (fresh squeezed lemon tastes best). Then, garnish with arugula, red onion and tomato and a drizzle or two of balsamic vinegar.  

For anyone concerned, I promise it's only very lightly breaded (and the Italian breadcrumbs we bought from Giant are made with whole grain)!

*Desserts will make a triumphant return to the blog after my wedding.


Cheers!