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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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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

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

$72.00

Last Call
Garagiste
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Pecan-Crusted Chicken with Bourbon Sauce

Carr


Ingredients

1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 Tbs. Bourbon Whiskey
2 Tbs. soy sauce
1 tsp. Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions


Instructions

Stir together the pecans, bread crumbs, and 2 Tbs. of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 Tbs. of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken is cooked through, about 10 minutes per side. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.



    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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