Rosemary and Parmesan Chicken and Rice

Barefoot Chardonnay is a wine that pairs well with this dish. Use it when cooking the rice to blend the flavors throughout the dinner.

Ingredients:
1 pound boneless, skinless chicken breast tenderloins
1 onion, chopped
1 sprig of rosemary, or 1 tablespoon dried rosemary
½ teaspoon salt
1 tablespoon of oil
1 cup brown rice
1 cup white rice
3 cups of chicken broth
1 cup of white wine
½ cup of Parmesan cheese, freshly grated
½ cup of sour cream
1 small package of frozen green beans or asparagus (Or about ½ pound fresh.)
1 lemon

Preparation:
Cook the brown and white rice together in the wine and broth.
Heat the oil in skillet.
Cook the tenderloins and onions with the rosemary in the pan until the meat begins to brown.
When the rice is done, add it to the pan with the chicken.
Stir in the Parmesan cheese and sour cream.
If using a fresh sprig of rosemary, take it out and set it aside.
Cook the green beans or asparagus in a small pan with a scant amount of water.
Sprinkle juice from ¼ of the lemon on top.
Serve the Parmesan Chicken and Rice with the asparagus or green beans on the side.

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