Pinot Noir Risotto With Rosemary Chicken

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Southern Living


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1 (750-milliliter) bottle Pinot Noir

2 (14 1/2-ounce) cans chicken broth

1/4 cup butter or margarine, divided

2 large shallots, chopped

1 carrot, chopped

2 leeks, cut into 2-inch strips

1 celery stalk, chopped

4 garlic cloves, minced

1 1/2 cups uncooked Arborio rice

1 1/2 teaspoons salt, divided

1 1/2 teaspoons pepper, divided

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh rosemary

6 skinned and boned chicken breast halves

Garnish: fresh rosemary sprigs

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