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By chef Scott McGlinchey and Amanda Meyer
From our 2002 Wollersheim Winery Open House

INGREDIENTS
4-6 oz. chicken breast
8 oz. Wollersheim Domaine du Sac wine
3 oz. grape seed oil
3 shallots minced
5 cloves garlic minced
16 oz. can of diced tomatoes
12 oz. artichoke hearts quartered
6 oz. kalamata olives halved
6 oz. crumbled feta cheese
3 tablespoons chopped fresh rosemary
Salt and pepper to taste


PREPARATION
1. Season chicken breast with salt and pepper and grill until just barely done.
2. Remove from grill and toss with 2 oz Domaine du Sac, 1 T rosemary, 1 clove minced garlic and 1 oz Cuisine Perel grape seed oil. Refrigerate for 2 hours or overnight.
3. For sauce, heat remaining grape seed oil over medium heat and add shallots and garlic and sauté till translucent. Add 6 oz Domaine du Sac and reduce by half.
4. Add diced tomatoes (use fresh when in season) artichokes and simmer for 2-3 minutes.
5. Remove from heat and stir in olives and rosemary, allow to cool for 10 minutes then add the Feta cheese. Season with pepper then salt.
6. Refrigerate for 2 hours or overnight.
7. Place chicken over sauce and enjoy with a glass or two of the wonderful Domaine du Sac.

SERVES FOUR