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For many, the Viognier grape is evocative of dry tropical fruit and a certain nutty, honey-like quality.

We thought the rich ingredients of this dish married well with the fruit overtones of this grape, one of which is often peach.

Childress Vineyards in Lexington has shown finesse with this grape. For this dish, the 2006 Childress Viognier is a tasty, adventurous alternative to that old standby Chardonnay.

Relish ingredients:

1 cup dried peaches

1 Tablespoon of raspberry vinegar

2 Tablespoon of honey

3 Tablespoons of toasted diced almonds

3 Tablespoons chopped green onions

2 Tablespoons chopped parsley

½ teaspoon caraway seed

½ teaspoon chopped lemon zest

Main ingredients

4 boneless chicken breasts

1 teaspoon hot paprika

¼ teaspoon ground sage

¼ teaspoon chopped lemon zest

2 Tablespoons butter

2 Tablespoons canola oil

2 cups sliced yellow onion

2 chopped garlic cloves

2 cups sliced mushrooms

1 teaspoon dried margoram

1 teaspoon of sweet paprika

1 teaspoon caraway seed

½ cup chicken stock

1 ¼ cups sour cream

Directions

* To make the relish, mix all relish ingredients in small bowl and refrigerate for 2 hours.

* Next, season chicken with hot paprika, sage, and lemon zest.

* In skillet over medium heat, heat butter and 1 tablespoon of oil. Add chicken and brown on both sides. Remove chicken, set aside.

Add second tablespoon of oil to skillet and then add onion and garlic and sauté 3 minutes. Next add mushrooms, marjoram, sweet paprika and caraway seed and continue cooking for 3 minutes.

Add chicken stock and sour cream and stir thoroughly.

Return chicken to pan and cover. Simmer for 15 minutes. Season with salt and pepper if desired.

Remove chicken breasts from pan and top with hot sauce.

Spoon relish atop chicken.