You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Chicken Breasts with Rosemary and Thyme

LaFenetre Wines


Ingredients

4 large rosemary sprigs
4 large thyme sprigs
4 skinless chicken breast halves, on the bone
1/2 tsp. crushed red pepper
Salt & freshly ground black pepper
2 Tbs. extra-virgin olive oil
1/2 cup chicken stock
1 tsp. all-purpose flour mixed with 2 tsp. water


Instructions

Preheat the oven to 375 degrees. Press a rosemary and thyme sprig on each chicken breast. Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.

In a large nonstick, ovenproof skillet, heat the olive oil until shimmering. Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 min. Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 min. longer. Transfer the skillet to the oven and roast the chicken for 20 min. or until the juices run clear when the breast is pierced near the wing joint.

Transfer the chicken breasts from the skillet to a platter, cover and keep warm. Pour off any fat in the skillet and set the skillet over a burner. Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan. Whisk the flour and water mixture into the skillet and boil



    Suggested Pairings

Close