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ROSEMARY THYME BUTTER SAUCE CHICKEN
2 boneless, skinless chicken breasts or tenders equivalent
1 + 1 + 1 tablespoons butter
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon FRESH minced rosemary
1 tablespoon FRESH thyme leaves
3/4 cup diced sweet onions
2 cloves garlic, minced
1 cup SMALL diced carrots
1 cup SMALL diced YUKON potatoes (turnips make a great substitution)

• Melt 1 tablespoon butter in skillet over medium heat.
• Sear chicken 2-3 minutes per side until cooked through.
• Transfer to plate and keep warm.
• Add another tablespoon of butter to pan.
• When melted add in onions, carrots and potatoes.
• Season with FRESH ground salt and pepper, stirring and cooking 5-7 minutes until softened.
• Add wine to the skillet, scraping bottom to loosen the seared bits.
• Add cream and bring to SLOW, LOW boil.
• Reduce heat and cook until sauce slightly thickens.
• Add in rosemary and stir to coat.
• Add in remaining better, stirring until smooth.