Pan Seared Chicken Breasts with White Wine Sauce

I love that our cookware can go in the oven, so I thought I would try it out.  This chicken is so easy, good and super moist that you will want to cook it often...

What you will need...

• 4 bone-in chicken breasts with the skin
• 2 cloves garlic, smashed, peeled and left whole
• 4 sprigs rosemary, remove stems, leaves diced
• 2 sprigs rosemary
• 2 tbsps thyme
• salt and pepper
• 2 tbsps olive oil
• 1/2 cup white wine
• 1 tbsp butter

First, you are going to need to find a deep skillet with a lid.  Pre-heat the oven to 350 degrees.  Heat the skillet over medium-high heat and add the oil.  Rinse and pat dry the chicken, and season with diced rosemary, thyme, salt and pepper.  Place the chicken breasts in the skillet for a few minutes, until the skin is nice and golden.  Turn the chicken breasts and season with a bit more salt and pepper.  Add the wine, butter, rosemary sprigs, and garlic cloves to the skillet.  Reduce for a minute, cover, and place in the oven for 30 minutes or until the internal temperature is 170 degrees.  Remove the chicken from the pan.  If you need to reduce the sauce more, just heat it over medium high heat until desired consitancy and pour over the chicken...YUM-OLA!!!

How many people can eat...should feed 4 hungry people.

Sides to think about...great with garlic mashed red potatoes and green beans.