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Clean chicken, and place whole sprig of rosemary in cavity and one in fold of each wing, next to the breast.
Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day, just about the time you come in from raking the last of the winter leaves off the garden.

Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side. Increase to medium heat.  To make gravy, deglaze the stockpot with 2 cups chicken stock and ? cup white wine.

Reduce by half and thicken with cornstarch.  Use gravy for mashed potatoes or pour over chicken.

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