julia - revisited.....

Don't you just love Julia Child?  I'm always surprised though, when this particular recipe doesn't show up in her republished books.  It's easy and always delivers a very tender chicken breast.  Heat 2 tablespoons of Frantoio olive oil in a large saute pan and brown the chicken breasts on both sides.  Remove the chicken breasts and deglaze the pan with 1/3 cup of Cabernet Sauvignon vinegar.  Reduce until very syrupy.  Add 1/3 cup dry white wine.  Reduce until very syrupy.  Add 1 cup chicken broth, 3 tablespoons of butter and 1/4 cup finely minced parsley.  Place chicken back in the pan, cover, and reduce heat to a low simmer.  Cook for about 15 minutes.  Serve with potatoes roasted in Frantoio olive oil.  Simple and good.  My favorite kind of dinner to make.