Chicken With Red Wine Cream Sauce

1. 1

   In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170u00b0-175u00b0. Remove chicken to a serving plate; keep warm.

2. 2

   Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.

* Per serving · 4 servings · Values may vary.

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