Chicken in White Wine Sauce
2 boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/4 cup white onion, chopped
1 1/2 tablespoons garlic, minced
1/8 cup butter, unsalted
1/8 cup white wine
Dash Worcestershire sauce
1/2 pint heavy cream
Kosher salt, to taste
Fresh ground black pepper, to taste
1/2 teaspoon basil, freshly chopped (fine)
1/2 teaspoon flat-leaf Italian parsley, freshly chopped (fine)
Add olive oil to a large sauce pan on medium-high heat. Once the pan is hot, add the chicken and cook until you achieve a light brown color on both sides. Reduce heat to medium and add onion, garlic and butter. Sauté 3-5 minutes until the onions are translucent in color. Add wine and Worcestershire sauce and cook an additional 2-3 minutes. Reduce heat, add heavy cream, salt, black pepper, basil and parsley. Simmer, on low, for 20-25 minutes and check temperature (fully cooked is 165 degrees).
I chose to serve this dish over angel hair pasta.