This is one of my very favorite quick chicken dishes. It’s the one I will prepare when I’ve thought enough to thaw chicken for dinner, and then all proceeding thoughts have come to an abrupt end.
So by 5:00 I’m staring at a bowl full of raw chicken that isn’t cooking itself, and 4 sets of hungry eyes are staring at me over the kitchen bar, willing me to make something happen in the kitchen.
With a confident air like I meant to make this dish all along, I whip out the following recipe. A recipe that sounds a little like a 60’s singing group.
Chicken Breasts with Garlic & Rosemary
- 2 T. Trans-fat free Margarine
- 2 T. Olive Oil
- 2 Garlic Cloves
- 4-6 Chicken Breast halves
- Small Sprig Fresh Rosemary (or 1/2 t. dried)
- Salt & Freshly Ground Pepper
- 1/2 Cup White Wine (plus a little extra for the cook)
Heat the margarine and oil in a large saute pan over medium heat. When the margarine melts, add the garlic and the chicken breasts. When the chicken is well browned on one side, turn them over and add the rosemary.
When the chicken is cooked well on both sides, add a large pinch of salt and pepper, and then the white wine. Allow the wine to bubble for about 3 minutes, then lower the heat to a simmer and cover the pan. Cook for about 20 minutes. Turn the chicken over a couple of times while cooking.
Then transfer chicken to a serving plate. Remove the garlic from the pan. Return the pan to high, and add 2 to 3 tablespoons of water, and scrape up the cooking pieces. Pour over the chicken and serve. This dish goes wonderfully with some whole grain pasta and a salad.
(This is a recipe that I adapted from Marilu Henner’s “Healthy Life Kitchen.”)
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Have a wonderful weekend everyone!