Chicken with Red Wine Cream Sauce

Ingredients

1 tbsp. butter

4 bone-in chicken thighs (1 1/2lbs) (I used chicken breasts instead)

1/2 tsp. salt

1/4 tsp. pepper

1/3 C. dry red wine

1 garlic clove, minced

1/2 C. heavy whipping cream

1 tbsp. minced fresh rosemary

Directions

1) In a skillet, heat butter on medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered 10-12 minutes or until 170-175 degrees. Remove chicken to a plate; keep warm.

2) Discard drippings; add wine & garlic. Bring to a boil, stirring to loosen browned bits; cook 1-2 minutes or until wine is reduced by half. Stir in cream & rosemary. Return to a boil; cook 1-2 minutes. Serve with the chicken.

Start to Finish:

30 minutes

Makes:

4 servings