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Gold Medal Wine Club
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

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Chicken Saltimbocca with Parsley-Walnut

Handley Cellars


Ingredients

Chicken
1 lb boneless, skinless chicken breast
6 thin slices prosciutto
24 large fresh sage leaves
olive oil
1/3 cup dry white wine
¼ cup minced shallots
strong toothpicks or wooden skewers

Pesto
2 cups coarsely chopped fresh Italian parsley
1 cup coarsely chopped walnuts, toasted and cooled
1 cup thinly sliced green onions
½ cup extra virgin olive oil
2 tsp. fresh lemon juice; more to taste
salt and freshly ground black pepper


Instructions

Prepare the Pesto: In a blender or food processor, combine the parsley, walnuts, green onions and 1 tsp. salt with the olive oil, to form a thick paste. Add lemon juice and, if necessary to achieve paste consistency, a little more oil. Season with salt, pepper, and more lemon juice as needed. Can be frozen for future use.

Cut the chicken into six pieces. Place one piece between sheets of plastic wrap and gently pound with a meat mallet until uniformly thin, but still intact. Spread a teaspoon or so of the pesto onto the top third of the chicken, then cover it with 4 sage leaves, and a pinch of minced shallots (save some for finishing). Place a layer of prosciutto over all, leaving a bare inch or so at the bottom. Carefully roll up into a roulade and secure the end with a toothpick. Repeat this process with each piece of chicken, forming six rolls.

In a large sauté pan, heat about 2 Tbs. of olive oil over medium heat. With tongs, place the rolls in the pan, leaving some space between them, and sauté, turning to brown evenly all over (about 2 min. per side). When browned, add the wine and the remaining shallots. Quickly turn each roll to coat in the wine, then cover and simmer over medium-low heat for 5 min., turning once or twice more. Remove the rolls from the pan, and reserve the remaining wine & shallots. The roulades can be served whole, or sliced on the bias into medallions for a pretty, pinwheel presentation. Drizzle each piece with the shallot-wine sauce from the sauté pan



    Suggested Pairings

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