Barefoot Chardonnay Chicken Pizza Makes: 2 medium pizzas Ingredients: 2 tablespoons olive oil 3 chicken breast cutlets 1 teaspoon salt 1 teaspoon pepper ½ teaspoon granulated garlic ½ teaspoon granulated onion ½ teaspoon paprika 4 cups baby spinach leaves 1 tablespoon unsalted butter 1 small shallot, minced 4 garlic cloves, peeled and smashed 1 tablespoon flour 1 cup Barefoot Wine Chardonnay 1½ cups Whole Milk 2 prepared pizza dough 1 cup grated parmesan cheese 2 cups shredded mozzarella cheese 1 cup shredded fontina cheese ¼ cup fresh basil leaves, sliced Instructions: 1. Place the chicken in a small bowl, and season with ½ teaspoon salt, ½ teaspoon black pepper, granulated garlic, onion and paprika. Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Place the seasoned chicken in the hot skillet and cook for about 5 minutes, or until brown. Flip chicken and cook for another 2 to 3 minutes. Transfer to a plate and allow to rest. Slice, once cooled. 2. Wipe out the skillet with a paper towel and return to heat. Add 1 tablespoon olive oil and throw in the baby spinach leaves. Sauté until wilted, about 4 minutes. Remove from heat and allow to cool. 3. To make white wine sauce, Heat a saucepot over medium heat. Add butter and allow to melt. Sauté the minced shallot and smashed garlic cloves until the shallots have softened and the garlic has slightly browned, about 5 minutes. Remove the garlic to a plate and set aside. Add the flour, stir and cook for a few seconds. Slowly stream in the Chardonnay, while you continue to whisk. Cook down for about 5 minutes. Stir in the whole milk and whisk until it bubbles and thickens. Remove from heat and season with ½ teaspoon salt and ½ teaspoon pepper. Add ¼ cup grated parmesan and whisk once more. 4. Preheat oven to 425 degrees F. Roll out both pizza dough into large thin circles, placing them on separate pizza pans or baking sheets. Divide the sauce between the two and spread evenly. Top each with shredded mozzarella, fontina and grated parmesan cheese, dividing each between both pizzas. Top with sliced chicken, sautéed spinach and that reserved garlic from earlier (chop it a bit before adding it to the pizzas). 5. Bake for about 15 to 20 minutes or until the edges are golden brown and crispy and the top is bubbly and melted. Remove from oven and allow to cool slightly before cutting and serving. Serve with a tossed green salad and Barefoot Wine Chardonnay. Enjoy!

Barefoot Caramelized Onion Gouda Burger Serves 4 Ingredients: • 1 tablespoon salted butter • 1 ½ onions, sliced • 1 tablespoon Barefoot Merlot • 4 lean ground beef patties • Salt and pepper to season • 2 teaspoons Worcestershire sauce • 6 ounces gouda cheese • 4 lettuce leaves • 4 toasted hamburger buns Directions: Melt butter in a large skillet over medium heat. Add onions and cook for 10 minutes stirring occasionally. Pour in the Merlot and cook for an additional 10 minutes. While onions are cooking season the meat patties with salt and pepper. Place them in a skillet over medium heat. Cook for 8 minutes and then flip. Place gouda cheese on top and cook for an additional 6-8 minutes or until meat is thoroughly cooked. Place lettuce leaves on the bottom of the buns followed by patties, onions and top portion of hamburger bun.