Pear and Gorgonzola Salad

Ingredients:
7 ounces mixed greens
1/2 cup Stonewall Kitchen Champagne Shallot Walnut Dressing
1/4 cup toasted walnuts, chopped
1/4 cup Gorgonzola cheese, crumbled
1 pear, sliced

Directions:
Combine mixed greens with Champagne Shallot Walnut Dressing, toasted walnuts, crumbled Gorgonzola cheese and sliced pear. Toss gently and serve.

Mushroom Sage Garlic Chicken

Ingredients:
4 each Chicken Breasts, skin on
To taste Sea Salt
To taste black pepper
2 tablespoons Extra Virgin Olive Oil
1/2 cup White Wine
4 each Garlic Cloves, minced
1 medium Shallot, minced
6 large mushrooms, sliced thin
1 Bottle of Stonewall Kitchen Mushroom Sage Steak Sauce

Directions:
-Preheat oven to 400 degrees F.
-Salt and Pepper each piece of chicken
-Heat oven safe skillet on medium high heat. Make sure that the pan is large enough to hold all four chicken breasts at once.
-Add Extra Virgin Olive Oil and allow pan to heat about one minute more.
-Place chicken breasts in the skillet, skin side down. You should hear a sizzling sound
-Cook until skins become golden brown. Flip each breast over and place the whole pan into the oven
-Cook the chicken until they reach an internal temperature of 158 degrees F, about 25 minutes. Remove from oven.
-Place chicken on a plate to rest for at least 5 minutes. Re-check temperature to assure it has reached 165 degrees. Do not cut the chicken until that time is up.
-Place the skillet back onto a burner on medium high heat. Deglaze the pan with the wine, being sure to scrape the bottom of the pan thoroughly.
-Add shallot, garlic, mushrooms and cook until fragrant.
-Pour in the bottle of Mushroom Sage Steak Sauce and bring to a simmer.
-Serve this pan sauce over the chicken.