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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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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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