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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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

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Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

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Garagiste
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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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