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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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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Roasted Chicken Breast with Pinot Noir Sauce

Wrath


Ingredients

2 tsp chopped fresh thyme
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1/2 tsp chopped fresh rosemary
8 (6-oz.) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 Tbs olive oil, divided
Cooking spray
3 Tbs finely chopped shallots
2 cups Pinot Noir
1 1/2 cup fat-free, low-sodium chicken broth
3/4 tsp sugar
3 Tbs chilled butter, cut into small pieces


Instructions

Preheat oven to 425 degrees. Sprinkle thyme, 1/4 tsp. salt, 1/4 tsp. pepper, and rosemary evenly over chicken. Dredge chicken in flour; shake off excess flour. Heat 1 1/2 tsp. oil in a large skillet over medium-high heat. Add 4 chicken breast halves to pan; cook 2 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining 1 1/2 tsp. oil and remaining chicken.

Arrange chicken in a single layer on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 425 degrees for 12 minutes or until a thermometer inserted into the thickest part of chicken registers 160 degrees. Remove from oven. Cover and let stand 10 minutes.

Heat a medium saucepan over medium high heat. Coat pan with cooking spray. Add shallots to saucepan; saute 30 seconds, stirring frequently. Stir in wine, scraping pan to loosen browned bits. Increase heat to high; bring to a boil. Cook 10 minutes or until wine is reduced to 1 cup. Add broth; cook 16 minutes or until broth mixture is reduced to 1/3 cup. Remove from heat; stir in remaining 1/4 tsp. salt, 1/4 tsp. pepper, and sugar. Gradually add butter, stirring constantly with a whisk until smooth. Serve sauce with chicken.



    Suggested Pairings

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