4 boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
4 tablespoon oil
½ leek, white part finely chopped
½ cup Cedar Creek Waterfall Riesling
1 can, 14oz, quartered artichoke hearts, chopped
4oz Alacreme Herb & Garlic Cheese Spread
2 tablespoon fresh lemon juice
Chopped fresh parsley
¼ cup grated parmesan
Preheat oven to 350.

Season both sides of the chicken breast with the salt and pepper and place in a medium hot pan with 2 tablespoons of the oil. Brown both sides of the chicken then remove to a baking dish.
Put the remaining oil in the pan and add the washed leeks, cook them on low heat until they soften, about 5 minutes. Deglaze the pan with the Waterfall Riesling, add the chopped artichokes and lemon juice. Simmer for 5 minutes to reduce a little liquid then stir in the Alacreme, gently warming the sauce. Lastly add the parsley and pour the sauce over the chicken and sprinkle with the parmesan.
Bake for approximately 30 minutes or until the internal temperature
is 170.

Enjoy with a glass of Cedar Creek Waterfall Riesling!

– by Stephanie Baldwin (Demonstrated at the 2015 Festive Friday Eve, Dec. 18, 2015)