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.

Grilled Chicken Breasts with Sauteed Mushrooms

Sojourn Cellars


Ingredients

10 boneless chicken breast halves with skin
40 small, tender oregano springs
1 Tbs. finely grated orange zest
vegetable oil, for rubbing
salt and freshly ground pepper
1 stick unsalted butter
4 garlic cloves, minced
3 pounds wild mushrooms,thickly sliced
1/2 cup chopped flat-leaf parsley
2 Tbs. fresh lemon juice


Instructions

Light a grill. Gentley loosen the skin from the chicken breasts and stuff 4 oregano sprigs and a pinch of orange zest under the skin. Smooth the skin over the filling. Rub the chicken with oil and season with salt and pepper. Grill over low heat, skin side down, until browned and crisp, 12 minutes. Turn and grill until just cooked through, 15 minutes longer. Transfer the chicken to plates and let rest for 5 minutes. Meanwhile, in a large skillet, melt the butter. Add the garlic and cook over low heat until golden, 2 minutes. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until the mushrooms release their liquid, 4 minutes. Carefully pour off the liquid; you should have 1/2 cup. Continue to cook the mushrooms, uncovered, over moderately high heat, stirring often, until richly browned, 15 minutes. Add the parsley, lemon juice and the reserved mushroom liquid and season with salt and pepper. Spoon the mushrooms over and around the chicken and serve.



    Suggested Pairings

  1. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
Close