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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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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
Laguna West
Gold Medal - Int'l Wine Challenge

$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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*Does not apply to Sale or Specials wines.

Clay's Chicken Piccatta

Fritz


Ingredients

2 skinless, boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
Flour for dredging the raw chicken
6 Tbs. unsalted butter
5 Tbs. extra-virgin olive oil
2/3 cup fresh lemon juice
1/3 cup of Chardonnay
4 Tbs. lemon zest
1 cup chicken stock
ΒΌ cup brined capers, rinsed
1/3 cup fresh parsley, chopped


Instructions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a pan large enough for all the pieces of chicken, melt the 2 Tbs. of butter with 3 Tbs. olive oil. Remove cooked chicken from pan and transfer to plate. Reduce heat to medium low and add the lemon juice, lemon zest, Chardonnay, stock and capers to pan. Bring to a boil, scraping up brown bits from the pan for extra flavor. After it has been reduced a bit (not too much though), return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 Tbs. butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Enjoy!



    Suggested Pairings

  1. Moone Tsai
    2012 Chardonnay
    Moone Tsai
    Bald Mountain Vineyard
    Napa Valley

    $60.00

    $60.00
    95 - Connoisseurs' Guide
    id: 2513
    Platinum
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