Rosemary and White Wine Chicken


This recipe is so simple and so yummy.  You can whip this up on a week night and Good, Better, Best it in no time.  I made up this recipe trying to figure out what else I could do with all of rosemary taking over our garden...and it is taking over in a good way.



Ok, let's get this chicken going!

1 package thin sliced chicken breasts
2 Tbsp butter divided
1 cup white wine
3 large springs of rosemary
salt and pepper to taste

Heat a large skillet over medium heat.  Add 1 Tbsp of butter.  Once melted add the chicken breasts.

Cook the chicken breasts until done about 8-10 minutes total.  Take chicken out of the pan and keep warm in aluminum foil.

Melt the second Tbsp of butter in the pan.  Once melted add the cup of white wine and bring to a quick boil.  After about a minute, bring the temperature down to a simmer and scrape the bottom of the pan to get the bits from chicken.

White the white wine is simmering, wash and dry the rosemary.  Remove the rosemary needles and run a knife through the rosemary needles for a course chop.  You will really smell the rosemary once you do this.



Add the rosemary to the wine sauce.  Salt and pepper to taste.

Serve the chicken on top of a bed of rice, I used white jasmine rice, and then add the rosemary wine sauce.  Serve with a simple vegetable such as steamed green beans or broccoli.

To make Better add one element of organic chicken, garden grown or farmers market rosemary, serve over brown rice or with organic or farmers market vegetables.  To make Best add multiple elements of organic chicken, garden grown or farmers market rosemary, serve over brown rice or with organic or farmers market vegetables.

Enjoy the Best Food!
Patty

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