From the menu ... Georgia Aquarium

Wolfgang Puck Rosemary Chicken

Hands on: 25 minutes

Total time: 35 minutes

Serves 4

4 (6-ounce) skin-on, boneless chicken breasts

salt and pepper

3 tablespoons olive oil

4 thin lemon slices

4 sprigs rosemary

8 cloves, garlic, sliced

4 shallots, sliced

1/2 cup chopped mushrooms

2 cups white wine

1 cup port

1 cup chicken stock

salt and pepper to taste

sugar to taste

1/2 stick butter

5 sprigs fresh thyme, chopped

Preheat oven to 350 degrees. Trim chicken breasts of any fat or cartilage. Season with salt and pepper on both sides. Set aside. Lightly grease a 8-inch-by-8-inch baking dish.

In a large ovenproof skillet, heat olive oil over medium-high heat. Carefully sear chicken, skin side down, until golden brown, about 5 minutes. Move chicken, skin side up, to baking dish, place slice of lemon and sprig of rosemary on each breast and put into oven. Bake until chicken is cooked through, about 15 minutes. When chicken is done, remove from oven and cover to keep warm.

While chicken is baking, using the same skillet with the fat and drippings from searing the chicken, sauté garlic and shallots until caramelized, about 5 minutes. Add mushrooms and cook for 5 minutes. Add white wine and port and boil over high heat until sauce thickens, about 10 minutes. Add chicken stock and simmer 15 minutes or until sauce is reduced by half. Strain sauce and season to taste with salt, pepper and sugar. Add butter and thyme and serve over chicken breasts.

Per serving: 533 calories (percent of calories from fat, 64), 23 grams protein, 12 grams carbohydrates, trace fiber, 27 grams fat (10 grams saturated), 94 milligrams cholesterol, 716 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of" in the subject line.