CHICKEN BREASTS WITH ROSEMARY AND ONIONS
- 2 chicken breast halves
- 4 tablespoons butter
- 1/4 cup onion, finely chopped
- 1/2 tablespoon garlic, finely chopped
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1/2 tablespoon fresh rosemary
Brown chicken in 2 tbsps of the butter until chicken is almost done. Don't overcook it and make it tough! Remove chicken and keep it warm.
Add remaining butter, onions and garlic. Saute a few minutes until onion is transparent and starts to caramelize.
Add wine, chicken stock and rosemary and bring to a boil. Reduce the liquid by half, adding back the chicken a few minutes before done to re-heat.
Serve chicken with sauce spooned over the top