Featured at the Portage Restaurant.

SAUCE:

1 tbsp. oil
1 or 2 cloves garlic
1/2 c. white wine
1 1/2 tsp. rosemary
2 tbsp. tomato paste
1/2 c. chicken broth
Bacon bits

Cook peeled and crushed garlic cloves in oil until translucent. Add wine, rosemary, tomato paste, and broth. Season with salt and pepper to taste. Cook gently until flavors are blended. Serve sauce over broiled chicken. Garnish with bacon bits sprinkled over the sauce.