Skillet Roasted Medallions of Mary’s Free-Range Organic Chicken • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Sauté the corn on a medium heat for three minutes with a tsp of olive oil and season with salt. Hold warm tell plating
• Blanch the whole peas for 20 seconds in salted boiling water. Shock them in ice water for 1 minute then remove and split in half. Warm right before plating.
• Marinate the chicken oysters 5 minutes before cooking. On a medium heat sauté the chicken oyster with olive oil. 3 minutes on each side or until cooked through. Keep warm until serving
• Fettuccine-
• Simmer the pasta in lightly salted water until al dente about 4-5 minutes. Remove from water and lightly toss with olive oil.
• We serve this dish in a small bowl (8oz) with a large rim. In the industry we call this a sombrero bowl. The presentation is best if you use a fork to twirl the pasta into a tight cylinder.
• Place in the middle of the bowl, place three oysters evenly around the pasta, lay a 1/2 pea pods on top of the chicken, sprinkle a generous spoonful of corn over the pasta.
• Finish by pouring the parmesan cream gently on top of the pasta and garnishing with chives.