Ingredients:

2 tbsp. butter
2 boneless, skinless chicken breasts
1½ cups white cooking wine
¾ cup half and half or light cream
1 tsp. (or more to taste) white pepper
several sprigs of fresh rosemary

Serve with:
2-4 servings of cooked brown rice or white and wild rice mixture
Fresh steamed asparagus spears
Broiled cherry tomatoes with parmesan cheese  

Directions:

1) On medium heat in skillet, melt butter and lightly browned seasoned chicken breasts
2) Cover with lid and steam in butter until chicken is done and tender (Approximately 10 minutes); remove chicken breasts to a paper plate
3) Add 1 cup fresh cut asparagus tips and sauté in skillet for 2-3 minutes
4) Add white cooking wine and fresh rosemary to the butter, broth, and asparagus remaining in the skillet and boil a few minutes until slightly reduced; remove from heat
5) Pour into cooking wine mixture ¾ cup half and half; add white pepper until slightly spicy; return to low heat and reduce
6) If needed thicken slightly with a flour thickening mixture (shake 2 tbsp. flour in ½ cup water in jar until smooth)
7) Slowly add to cooking wine mixture until you obtain the desired thickness; stir with a whisk

Directions for Steamed Fresh Asparagus:

1) Trim, wash and lay in a glass dish with a few tbsp. of water.
2) Cover with plastic wrap, vent one corner, and microwave for approx. 5 minutes. 

Directions for Broiled Cherry Tomatoes with Parmesan Cheese:
1) Place tomatoes stem side down; slice off the top and sprinkle with Parmesan cheese
2) Broil until slightly browned; use to garnish prepared plate of food