Chicken Breast with Merlot Ginger Cream Sauce

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

I

n 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.

P

an sear, grill or broil the chicken breast.

H

eat the sauce. Plate the chicken breasts and top with the sauce. Garnish with whole sprig of parsley. Enjoy!

S

auce can be made up to two days ahead and reheated.