Lunch: Chicken with Red Wine Cream Sauce Recipe

Ingredients

1 tablespoon butter
4 bone-in chicken thighs (1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry red wine
1 garlic clove, minced
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Instructions

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 170 °-175 °. Remove chicken to a serving plate; keep warm.
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.

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