Pierre Franey - Recipes - Chicken Sauté with Rosemary

Ingredients

• 1 3-pound chicken, cut into serving pieces
• Salt and freshly ground pepper to taste
• 3 tablespoons butter
• 1 teaspoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped shallots
• 2 tablespoons dry white wine
• ½ cup chicken broth