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Gold Medal Wine Club
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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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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. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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