Chicken Breast with Merlot Ginger Cream Sauce
4 chicken breasts
1/2 cup merlot
3/4 cup heavy cream
1 teaspoon grated fresh ginger
1 tablespoon chopped flat leaf parsley
4 whole sprigs flat leaf parsley
salt and pepper
In a sauce pan, combine the cream and the ginger over medium high heat. Whisk to combine well. Bring to a boil and whisk in the merlot. Continue to cook stirring often until the sauce coats the back of a spoon. Add the parsley and salt and pepper to taste. Whisk to combine remove from the heat and set aside.
Pan sear, grill or broil the chicken breast.
Heat the sauce. Plate the chicken breasts and top with the sauce. Garnish with whole sprig of parsley. Enjoy!
Sauce can be made up to two days ahead and reheated.