Tender cooked chicken in a delicious sauce that will be enjoyed any night of the week.
- 1 tablespoon oil I use avocado oil
- 1 1/2 lb thinly sliced chicken breasts filet regular chicken breasts thin
- 1/4 cup white wine Chardonnay
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1/4 cup heavy cream
- 4-6 oz mushrooms sliced in half (I use baby portabella)
- 1 sprig rosemary about 4" fresh or 1/2 teaspoon dried whole or chopped
- Salt and Pepper to taste
add broccoli or another green vegetable to round out the meal