Chicken with Rosemary Sauce
Caper-Garlic Mashed Potatoes and Broccoli
Wine Recommendation
Beringer Bros. Bourbon Barrel Aged Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ½ cup white wine
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- 1 tsp dried crushed rosemary
Instructions
- Pound chicken to an even thickness using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet; keep warm.
- Add wine, scraping skillet to loosen browned bits; cook 2 minutes or until reduced by half. Reduce heat to medium; add broth, cream, and rosemary; cook 5 minutes or until thickened.
- Add chicken to sauce, turning to coat. Cook until thoroughly heated.
Side Dish Ingredients
- 1 (24-oz) pkg refrigerated mashed potatoes
- 2 (12-oz) pkg broccoli florets
- 1 Tbsp butter
- 3 cloves garlic, minced
- ¼ cup capers, drained
- ½ tsp pepper
Side Dish Instructions
- Cook potatoes and broccoli separately according to package directions.
- Meanwhile, melt butter in a skillet over medium heat. Add garlic; cook 1 to 2 minutes or until fragrant.
- Stir garlic butter and capers into potatoes. Toss broccoli with pepper.
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