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Categories:Viewed: 59 - Published at: 8 years ago
Ingredients
- 4 large boneless chicken breast halves with skin
- 2 tablespoons (1/4 stick) butter
- 1 1/2 cups chopped onion
- 3 bay leaves
- 2 1/2 teaspoons chopped fresh rosemary
- 1 1/2 cups canned low-salt chicken broth
- 1/2 cup dry white wine
Method
- Sprinkle chicken with salt and pepper.
- Melt butter in large skillet over medium-high heat.
- Add chicken to skillet; saute until brown, about 3 minutes per side.
- Using tongs, transfer chicken to plate.
- Add onion, bay leaves and rosemary to skillet.
- Reduce heat to medium; saute until onion is tender, about 6 minutes.
- Add broth and wine.
- Boil until mixture thickens slightly, stirring occasionally, about 8 minutes.
- Return chicken to skillet; spoon sauce over.
- Cover skillet and simmer until chicken is cooked through, about 5 minutes.
- Season to taste with salt and pepper and serve.
