CHICKEN ROSEMARY SAUTE
1 (2 1/2 lb.) chicken, cut into serving pieces
Salt and pepper, to taste
3 TBS butter
1 tsp fresh rosemary
1 TBS chopped shallots
2 TBS dry white wine
1/2 cup chicken broth
Sprinkle the chicken pieces with salt
and pepper.
Heat 2 tablespoons butter in 1-2 heavy
skillet, and when it is melted, add the
chicken pieces, skin side down.
Cook 15 minutes or until golden brown
on one side.
Turn the pieces and add the rosemary.
Cook 10-15 minutes longer, turning the
pieces occasionally.
Remove the chicken and arrange them neatly
on a serving dish, piling them up as necessary.
Keep warm.
Pour off the fat from the skillet and add
the shallots.
Cook, stirring briefly, and add the wine.
Cook until reduce by half.
Add the chicken broth and simmer, stirring
to blend well, about 1 minute.
Continue to cook and when the sauce is reduced
to about 1/2 cup, swirl in the remaining
tablespoon butter.
Pour the sauce over the chicken and serve
immediately.
6-8 servings.
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