Saturday Stirrings: Garlic & Rosemary Chicken

Sounds like a couple that have been married a long long time and are really comfortable with one another.

Garlic and Rosemary are two things I can’t live without in my kitchen. Well, that’s a lie. My blender and coffee pot are actually the two things I can’t live without. But garlic and rosemary are next in line.

This is one of my favorite chicken recipes. And it’s easy. I found it originally in one of my healthy cookbooks, and I fiddled with it over the years, and this is the end result.

Garlic & Rosemary Chicken

3 T. Margarine (Smart Balance is a good one)
2 T. Olive Oil
2 – 3 Garlic Cloves, pressed
4 – 6 Boneless, Skinless, Chicken Breasts (halves)
1/2 t. Crushed Rosemary (make sure it’s crushed, or you’ll be picking Rosemary needles out of your teeth)
Salt & Freshly Ground Pepper, to taste
1/2 Cup White Cooking Wine

Heat the margarine and oil in a large sauté pan over medium heat. When the margarine foams, add the garlic and the chicken. When the chicken is well browned on one side, turn the pieces over and add the rosemary.

When the chicken is cooked well on both sides, add a large pinch of salt and pepper and the white wine. Allow the wine to bubble for about 3 minutes, then lower the heat to a simmer and cover the pan. Cook it for about 15 to 20 minutes. Turn the chicken a couple of times while cooking. Transfer the chicken to a serving plate. Tilt the pan and, with a spoon, remove and discard all but 2 tablespoons of fat. Return the pan to high heat, add 2 to 3 tablespoons of water, and scrape up the cooking pieces. Pour these over the chicken and serve with rice or pasta. (I prefer brown rice or whole wheat pasta.)

That’s a lie.

I prefer WHITE rice and WHITE pasta, but I have to draw the line somewhere.

Now step back and enjoy the applause from your family.