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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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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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Parmelee-Hill2010 Proprietary White Blend
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Gold Medal - SF Chronicle Wine Competition

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Was $22.00
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Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
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Alma Sol 2010 Proprietary Red Blend
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Shannon Ridge2010 Petite Sirah
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Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
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Clay's Chicken Piccatta

Fritz


Ingredients

2 skinless, boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
Flour for dredging the raw chicken
6 Tbs. unsalted butter
5 Tbs. extra-virgin olive oil
2/3 cup fresh lemon juice
1/3 cup of Chardonnay
4 Tbs. lemon zest
1 cup chicken stock
ΒΌ cup brined capers, rinsed
1/3 cup fresh parsley, chopped


Instructions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a pan large enough for all the pieces of chicken, melt the 2 Tbs. of butter with 3 Tbs. olive oil. Remove cooked chicken from pan and transfer to plate. Reduce heat to medium low and add the lemon juice, lemon zest, Chardonnay, stock and capers to pan. Bring to a boil, scraping up brown bits from the pan for extra flavor. After it has been reduced a bit (not too much though), return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 Tbs. butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Enjoy!



    Suggested Pairings

  1. Dawson Creek
    2012 Chardonnay
    Dawson Creek
    Reserve
    Sonoma

    $19.00

    $25.00
    GMWC Special Selection
    id: 2469
    Gold
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