Wednesday, December 02, 2009

Chicken with Rosemary Butter Sauce

This recipe was recommended by Sara and I tried it last night with our Seyval Blanc, and am having it again for lunch today and all I can say is, "wowsa!" I'm a very big fan of dishes with such full flavor and so little ingredients. It came from Taste of Home so you know it's going to be a winner.

4 boneless skinless chicken breast halves (4 oz. each)
4 tblsp. butter (divided)
1/2 cup Sainte Genevieve Winery Seyval Blanc wine
1/2 cup heavy whipping cream
1 tbsp. minced fresh rosemary

In skillet over med. heat, cook chicken in 1 tbsp. butter (4-5 min. each side, til juices run clear). Remove from pan and keep warm.

Add wine to pan; cook over med-low heat, stirring to loosen browned bits from pan. Add cream and bring to boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce over chicken.

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