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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$36.00

Special
Platinum
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.

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. Testarossa
    2012 Pinot Noir
    Testarossa
    Doctor’s Vineyard
    Santa Lucia Highlands

    $55.00

    $63.00
    93 - Pinot Report
    id: 2433
    Diamond
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