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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-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
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Porcini-Stuffed Chicken Breast

GMWC


Ingredients

1 celery stalk, finely diced
1 small onion, finely diced
3 strips of thick-cut smoked bacon
1 sprig of thyme
2 ounces of dried porcinis
4 chicken breasts (6-8 ounces, skin-on)
4 Tablespoons olive oil
Salt and pepper
½ baguette, crust removed and cubed into small pieces
¼ cup heavy cream


Instructions

Slice bacon across and render out fat in a sauté pan. When fat starts releasing from the bacon, add onions and celery and cook until translucent. Meanwhile, in a small saucepot rehydrate porcinis by covering with boiling water and letting steep for about 15 minutes.

Put bacon mixture, bread, porcinis, and cream into a mixing bowl. Chop thyme and add.

With a boning knife, form a pocket in the chicken breast starting at the fattest part of the breast and moving your knife around inside the breast without making the opening too large.

Stuff the breasts generously with the mixture.

Heat a skillet over high heat. Add olive oil. Generously season the chicken breasts with salt and pepper and place in skillet. Turn down the heat a bit, and sauté until golden brown. Leave skin side down and place in 350-degree oven for about 5 minutes. Turn chicken over and cook for an additional 10-15 minutes depending on size of chicken breasts.



    Suggested Pairings

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

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
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