* 3 chicken breasts - pounded thin
* 2 tbsp. unsalted butter
* 1 cup white wine - I used Turning Leaf Pinot Grigio
* 1/2 cup regular cream (note heavy cream would be better)
* a bunch of chives - I didn't really measure
*1/4+ cup basil, cut (I did a ribbon cut)
Melt butter in a skillet, over medium high heat. Cook the chicken for about 3-4 minutes on each side, until a little golden; remove chicken from the pan. Reduce the heat to medium low and add in the chives...cook just for a minute or two until you smell the yummy chives!
Increase the heat back to medium/medium high and add in the wine...let that reduce for about a minute and then add in the cream. Cook all until reduced down to desired amount - I did about 3 minutes. Then add in the basil and chicken for another minute or two.
Serve with a veggie and a carb...I chose wild rice and green beans (as I am boring) :)