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Gold Medal Wine Club
Impersonating:
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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

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

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
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.

Tuscan Mediterranean Chicken

Palistort


Ingredients

6 Tablespoons Olive Oil, divided
8 Skinless, bonelss Chicken Breast halves
1 1/2 Pounds Wild Mushrooms
1 1/2 Cups Chicken Broth
2/3 Cup pitted Kalamata olives
3 Plum tomatoes, seeded and diced
1 Tablespoon chopped Shallot
1 Tablespoon drained Capers
2 Tablespoons chilled Butter
1 Cup Teardrop Tomatoes (red and yellow)
3 Tablespoons Chopped Fresh Parsley
3 Tablespoons Pine Nuts, toasted
Caper berries, halved (optional)


Instructions

Heat the oven to 200 degrees Fahrenheit. Heat 3 Tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet and cook until brown, just cooked through (about 3 minutes per side). Transfer chicken to a plate and place in the oven to keep warm. Add 3 Tablespoons oil to same skillet over high heat; add mushrooms to skillet and saute until wilted and slightly browned. Add chicken broth; boil until almost all liquid evaporates. Add olives, plum tomatoes�, garlic, shallot, and capers.
Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half. Add butter, and stir until melted.
Mix in teardrop tomatoes and spoon mixture over chicken. Sprinkle parsley and pine nuts over and garnish with caper berries, if desired, and serve.



    Suggested Pairings

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