2 chicken breast fillets

1/3 cup cornstarch

Toss chicken in cornstarch and sauté in hot oil until golden brown and cooked through.

Sauce

1 tablespoon sesame oil

2 tablespoons ginger minced

2 tablespoons chopped garlic (3 to 4 cloves)

3 tablespoons chopped green onions (about 3 onions)

1 cup orange juice

2 tablespoons chili sauce

2 tablespoons white distilled vinegar

2 tablespoons granulated sugar or honey

1 teaspoon soy sauce

Sweat ginger, garlic, and green onions in sesame until aroma. Add remaining ingredients and bring to simmer. Thicken with

2 tablespoons water mixed with 1/2 tablespoon cornstarch. Simmer until thickened and toss with chicken and serve over rice.

CHICKEN SCALLOPINE

1 OZ OIL

3 CHICKEN MEDALLIONS

¼ CUP DICED BACON

1/8 CUP DICED TOMATOES

1 CUP MUSHROOMS

½ TSP SALT AND WHITE PEPPER

1/3 CUP LEMONBUTTER

HEAT OIL IN SKILLET. ADD BACON AND MUSHROOMS. SAUTE UNTIL MUSHROOMS ARE TENDER. ADD CHICKEN, TOMATOES, AND SAUTE SPICE. CONTINUE TO COOK UNTIL CHICKEN IS HEATED THROUGH. REMOVE CHICKEN FROM PAN AND SET ON PLATE. ADD LEMON BUTER AND CONTINUE TO COOK UNTIL SLIGHTLY THICKENED.

LEMON BUTTER

¼ CUP LEMON JUICE

¼ CUP WHITE WINE

¼ CUP SHALLOTS, DICED

½ CUP CREAM

¼ CUP CELERY, DICED

2 TBS GARLIC, MINCED

SALT AND PEPPER

½ # BUTTER

IN MEDIUM SAUCEPAN, PLACE ALL INGREDIENTS, EXCEPT BUTTER. COOK OVER MEDUIM HEAT UNTIL REDUCED BY HALF. STRAIN. RETURN TO PAN AND ADD BUTTER AND COOK UNTIL MELTED. CHILL UNTIL FIRM.

It is with great pride and pleasure that the Wrought Iron Gill welcomes Waugh Cellar’s Owner/Winemaker Ryan Waugh