Courtesy of Chef Anthony Castelli, Chef at La Parma II, Huntington, New York 
- 2 whole boneless, skinless chicken breasts
- 2 Tbsp shallots, chopped
- 2 Tbsp flour
- 2 Tbsp butter
- salt and pepper
- 8 fresh sage leaves
- 2/3 cup J. Lohr Estates Falcon's Perch Pinot Noir 
- 1/3 cup chicken stock
Cut the chicken breasts in half and pound until approximately ¼-inch thick. Lightly dust the pounded chicken breasts with flour. In a medium sauté pan, melt 1 Tbsp of butter over medium-high heat and sauté the chicken until lightly brown on both sides. Remove from the pan and set aside.
In the same sauté pan, add the remaining butter and stir in the chopped shallots and fresh sage leaves. Season the chicken to taste with salt and pepper, and cook for 2 minutes. Pour in J. Lohr Estates Pinot Noir and simmer 2 minutes. Add the chicken stock and simmer for several minutes until heated through.
Place the chicken breasts on four plates and divide the sauce among each serving. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir !