Chicken Piccata - Sauv Blanc or Chardonnay?

Going to be making chicken piccata with a recipe that calls for both chicken stock and white wine. I've researched and found Sauvignon Blanc and un-oaked Chardonnay are the recommended white wines for this. What differences would each of these contribute to the dish? Will one or the other provide a significantly different flavor profile? I plan to pair the chicken with simple smashed potatoes (butter/salt/pepper) and glazed carrots. I know Sauv Blanc tends to be lighter, would this be better to lighten up the chicken alongside those side dishes? submitted by /u/NoxRiddle [link] [comments]

Going to be making chicken piccata with a recipe that calls for both chicken stock and white wine. I've researched and found Sauvignon Blanc and un-oaked Chardonnay are the recommended white wines for this.

What differences would each of these contribute to the dish? Will one or the other provide a significantly different flavor profile? I plan to pair the chicken with simple smashed potatoes (butter/salt/pepper) and glazed carrots. I know Sauv Blanc tends to be lighter, would this be better to lighten up the chicken alongside those side dishes?

submitted by /u/NoxRiddle
[link] [comments]