Ingredients: 

1.5 lbs chicken breast

1/4 cup Critter Hill Chardonnay

1 glass of Critter Hill Chardonnay for the cook

1 sprig fresh rosemary

2 tbs olive oil

1/2 cup roasted chicken stock (Chicken Demi Glace by More Than Gourmet), optional

handfull of walnuts

handfull of baby portobella mushrooms, quartered

handfull of olives (I used a mix of green and niçoise pitted in herb de provence and oil)

fresh ground salt and pepper, optional

1. In a skillet on med-high, add 1 tbs olive oil, heat, then add mushrooms and walnuts
2. Once cooked, remove from pan
3. Add 1 tbs olive oil and chicken breast, salt and pepper to taste, sprig of rosemary
4. once chicken is brown, reduce heat to low, add mushrooms and walnuts, and cover until cooked through
5. Near the end, add 1/2 cup of wine and remove cover letting the wine reduce a bit

Serving suggestion:

Make a cup of chicken stock and reduce to make a thicker gravy. Sauté spinach and make some Israeli couscous. Service chicken on a bed of spinach and couscous. Pour gravy over chicken. Spread walnuts, mushrooms, and olives around plate