Chardonnay Chicken
INGREDIENTS
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2 Tbsp Bertolli extra virgin olive oil
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5 Tbsp Land O’ Lakes butter
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2 large boneless, skinless chicken breasts
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1 pint baby portabella mushrooms
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1 shallot, chopped finely
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1 tsp lemon pepper seasoning
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1 to 1 1/2 cups chardonnay
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1 to 1 1/2 cups Borden heavy cream
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2 Tbsp freshly squeezed lemon juice
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salt and ground pepper to taste
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1 Tbsp chopped fresh rosemary
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1/2 (16 oz.) box Barilla penne pasta
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