Lemon Pepper Chicken with Soleil Cream Sauce

Recently we took a trip to Stable Ridge Winery located on old route 66. We discovered a new wine, a lemon wine. They call it Soleil . As I sampled it I started thinking of how well this would work in a dish of some kind. This is what we came up with.

Servings: 4

4 skinless chicken breasts
2 tablespoons olive oil
2 tablespoons Lemon Pepper

1 pound  Linguini, uncooked
2 tablespoons salt
2 garlic cloves

1 cup Soleil (lemon wine)
2 tablespoons unsalted Butter
2/3 pint heavy cream
1/3 cup pasta water
1/2 tablespoon freshly squeezed lemon juice (1/2 lemon)
1/3 teaspoons finely grated lemon peel (from 1/2 lemon)
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon tarragon
1 1/2 teaspoon crushed pink peppercorns

add a few saffron threads or a bit or tumeric to add a little yellow tint to the sauce

Bring a pot of water to boil.
Season the water with salt and garlic cloves.
Add pasta and cook per package directions

Heat olive oil in non stick pan
Meanwhile season both sides of chicken with lemon pepper
Sear chicken on both sides, reduce heat and cook till juices run clear
Remove chicken from pan and deglaze pan with wine
Add rosemary, garlic, oregano, tarragon, and peppercorns
Reduce wine until alcohol has evaporated
Add lemon juice
Add heavy cream and cook for 2 to 3 minutes
Finish by thinning with pasta water.
Reserve a 1/4 cup cream sauce
Drain pasta and add to cream sauce
Separate onto 4 plates and top with chicken.
Top chicken with a tablespoon of cream sauce.