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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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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Highway 12 2011 Pinot Noir Reserve
Highway 122011 Pinot Noir
Reserve
92 - Beverage Testing Inst

$31.50

Last Call
Pinot Noir
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Lewis 2013 Chardonnay
Lewis2013 Chardonnay
95 - Connoisseurs' Guide

$45.00

Platinum
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.

Porcini-Stuffed Chicken Breast

GMWC


Ingredients

1 celery stalk, finely diced
1 small onion, finely diced
3 strips of thick-cut smoked bacon
1 sprig of thyme
2 ounces of dried porcinis
4 chicken breasts (6-8 ounces, skin-on)
4 Tablespoons olive oil
Salt and pepper
½ baguette, crust removed and cubed into small pieces
¼ cup heavy cream


Instructions

Slice bacon across and render out fat in a sauté pan. When fat starts releasing from the bacon, add onions and celery and cook until translucent. Meanwhile, in a small saucepot rehydrate porcinis by covering with boiling water and letting steep for about 15 minutes.

Put bacon mixture, bread, porcinis, and cream into a mixing bowl. Chop thyme and add.

With a boning knife, form a pocket in the chicken breast starting at the fattest part of the breast and moving your knife around inside the breast without making the opening too large.

Stuff the breasts generously with the mixture.

Heat a skillet over high heat. Add olive oil. Generously season the chicken breasts with salt and pepper and place in skillet. Turn down the heat a bit, and sauté until golden brown. Leave skin side down and place in 350-degree oven for about 5 minutes. Turn chicken over and cook for an additional 10-15 minutes depending on size of chicken breasts.



    Suggested Pairings

  1. Dutton Goldfield
    2012 Pinot Noir
    Dutton Goldfield
    PLUS! selection Dutton Ranch
    Sonoma

    $65.00

    $72.00
    94 - Wine Enthusiast
    id: 2567
    Diamond
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