This dish is served with roasted rosemary yukon potatoes and seasonal vegetables Recipe (serves 12): 12 10 oz air line breasts 2 lbs yukon gold potato (quartered)1 bottle chardonnay wine24 garlic cloves3 cups demi glace de poulet2 tbsp rosemary (fresh, chopped)4 oz heavy cream3 tbsp olive oil4 oz whole sweet butter6 tbsp…