Chicken Rosemary Sliders

• 2 Tablespoons Olive Oil
• 8 Tablespoons Softened Butter, Divided
• 1 whole Small Onion, Sliced
• 3 whole Thin Chicken Breasts, Cut In Half Crosswise
• 1- 1/2 cup Dry White Wine
• Salt And Pepper
• 6 whole Mini Potato Rolls
• 1 sprig Fresh Rosemary
• 1 cup Shredded Parmesan Cheese
• 3/4 cups Fresh Spinach

1. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
2. Add sliced onion, cook until soft.
3. Once the onions are soft, remove to a bowl and set aside.
4. Sprinkle chicken breast halves with salt and pepper on each side.
5. Turn heat up to medium-high, and add chicken.
6. Let the chicken sear on both sides.
7. Reduce heat to medium-low.
8. Add the white wine to the pan, scraping the bottom to loosen the seared bits and stirring them into the sauce.
9. Return the onion slices to the pan and simmer until the chicken is cooked through, about 5 minutes.
10. Meanwhile, split the rolls in half and spread 1/2 tablespoon softened butter on each half.
11. Sprinkle with rosemary and top with the parmesan cheese.
12. Lay the rolls, cheese side up, on a baking sheet.
13. Put the rolls under the broiler for about 5 minutes, watching carefully, until the cheese is melted, bubbly, and beginning to brown.
14. Dont let them cook too long; they will burn quickly!
15. Assemble the sandwiches.
16. Place a chicken breast half on the bottom half of a roll.
17. Top with onions and wine sauce, and then with fresh spinach.
18. Press the top half of the roll on top, and repeat with the rest of the sandwiches.
19. Serve immediately!

olive oil, butter, onion, chicken breasts, white wine, salt, potato rolls, rosemary, parmesan cheese, fresh spinach

Taken from tastykitchen.com/recipes/main-courses/chicken-rosemary-sliders/ (may not work)