Home > Food, Living, Uncategorized > State secrets revealed #3: Rosemary Garlic Chicken

State secrets revealed #3: Rosemary Garlic Chicken

Here’s another quick, easy recipe from the original JKW cookbook. It’s a savory but light chicken dish that goes well with fresh vegetables or wild rice. Most of the materials you may have already on hand; the others are easily available. The whole operation will take you half an hour tops.

 

ROSEMARY GARLIC CHICKEN

You’ll need:

  • boneless, skinless chicken breasts
  • a bit of white wine
  • fresh rosemary – chopped, leaving a few whole sprigs for garnish
  • garlic – thinly sliced
  • butter
  • dijon mustard
  • salt, fresh-ground pepper, and olive oil

Saute the chicken at medium-high heat in a bit of olive oil for two minutes each side, or until golden. Turn the heat down to medium and let it cook a few minutes longer – 4 to 5 minutes each side, until it’s cooked through (this depends on the thickness of the chicken breast). During this time, you can add the garlic slices, but be careful not to burn them – splash in a little white wine every now and then to keep the garlic and chicken moist.

When the chicken’s finished, remove it from the pan and leave the pan and whatever oil’s left on the stove. Toss in the rosemary and a healthy glug-glug of white wine. Cover the pan, turn it on high heat, and let it nuke until most of the alcohol has burned off and the sauce begins to thicken. Then, remove it from heat, and pop in a tab of butter and a spoonful of dijon, whisking until the butter is melted, the dijon is mixed in, and the sauce is syrupy. Add your salt and pepper to taste.

Pour over the chicken, dress it up with a few sprigs of rosemary, and serve!

In the unlikely event you have leftovers, you can slice up the chicken and make a delicious sandwich on French bread.

Enjoy!

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Categories: Food, Living, Uncategorized
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