Chicken with Rosemary Cream Sauce
Pair with Gloria Ferrer Carneros Chardonnay
6 boneless chicken breast halves
2 tbsp olive oil
Salt and pepper
3/4 c milk
1/2 c heavy cream
1 5” sprig of fresh rosemary, leaves removed and crushed
2 tbsp butter
2 tbsp flour
4 tbsp fresh grated Parmesan cheese
In a small sauce pan bring milk, cream and rosemary to a boil. Immediately remove cream from the heat and allow to cool.
Flatten chicken breasts to 1/4” thickness. Lightly dust chicken with salt and pepper and set aside.
Heat oil in a large skillet on medium-high heat. Brown chicken on both sides. Cover the chicken, lower heat and cook until chicken is cooked through, about 5 - 7 minutes.
Move chicken to a platter and cover with foil to keep warm.
In a small saucepan melt butter over medium heat. Stir flour into the butter to form a paste or roux.
Strain the cooled cream, discard rosemary leaves. Whisk strained milk into the roux until smooth. Stir constantly over medium heat until the sauce begins to bubble and thicken.
Move chicken onto serving platter and top with sauce and sprinkle with cheese.