Chicken with Rosemary Butter Sauce

November 23, 2015

Winery: Sainte Genevieve Winery

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

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

Add wine to pan; cook over medium-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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