4 8-ounce boneless chicken breasts 1/4 cup heavy cream 1 tablespoon caramelized onions 1/4 cup oven-roasted sliced almonds 2 4-ounce wheels of Brie cheese, peeled 1/4 tablespoon dried parsley Brown chicken breasts over medium to high heat searing quickly to seal in juices. Finish breasts in a 350° F oven for 3035 minutes (2025 minutes in a convection oven). 1 red onion, sliced 1/8 cup Wm. Graystone Riesling Wine 1 white onion, sliced 1/4 teaspoon fresh rosemary, diced 2 shallots, sliced salt and pepper to taste 2 tablespoons butter Sauté and reduce onions and shallots over medium heat with butter, rosemary and salt and pepper to taste, until onions are translucent. When fond (brown glaze on bottom of pan) starts to form add Graystone Riesling wine to deglaze. This gives the onions color and flavor. Cook an additional 10 minutes. Cube peeled Brie cheese; add onions and heavy cream then cook over low heat (as cheese and cream will scorch easily) until Brie has melted and sauce is smooth. Add salt and pepper to taste. Top each breast with 1 to 11/2 ounces of Brie sauce. Garnish with almonds and parsley.