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Gold Medal Wine Club
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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 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
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$29.25

Was $33.00
Sale
Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Chicken Breasts with Rosemary and Thyme

LaFenetre Wines


Ingredients

4 large rosemary sprigs
4 large thyme sprigs
4 skinless chicken breast halves, on the bone
1/2 tsp. crushed red pepper
Salt & freshly ground black pepper
2 Tbs. extra-virgin olive oil
1/2 cup chicken stock
1 tsp. all-purpose flour mixed with 2 tsp. water


Instructions

Preheat the oven to 375 degrees. Press a rosemary and thyme sprig on each chicken breast. Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.

In a large nonstick, ovenproof skillet, heat the olive oil until shimmering. Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 min. Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 min. longer. Transfer the skillet to the oven and roast the chicken for 20 min. or until the juices run clear when the breast is pierced near the wing joint.

Transfer the chicken breasts from the skillet to a platter, cover and keep warm. Pour off any fat in the skillet and set the skillet over a burner. Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan. Whisk the flour and water mixture into the skillet and boil



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