Are you looking for a quick chicken dish? One that’s full of flavor? Here’s a go-to recipe that requires fresh rosemary and garlic, two flavors that complement each other so well.
Rosemary is an easy herb to grow. It thrives in hot summer with very little attention other than occasional watering and some pruning if you want to keep it compact. I have had it winter over in mild winters, but it usually dies and needs replacing each spring. I have not had luck growing it in the kitchen window for some reason. It gets mealybugs. Yuck. I may try to keep it going in the garage window this year.
This is one of those recipes that benefits from the cook pounding the chicken breasts to an even thickness to prevent one thin end from becoming too dry before the thicker end is finished cooking. You can pound them as thin as you want, just make sure that they don’t fall part.
CHICKEN WITH GARLIC AND ROSEMARY(For variation, see * below)
4 chicken breast halves, boneless and skinless, pounded to even thickness
1/4 c. flour
salt and pepper
1-2 T. olive oil
3 garlic cloves, minced
2 t. fresh rosemary leaves, chopped
1 c. chicken broth
2 T. red wine vinegar
1. Mix the flour, salt and pepper in a shallow dish. Dredge the chicken and shake off the excess flour.
2. Heat the oil in a skillet over medium high heat until shimmering. Saute the breasts in the hot oil, about 4 minutes/side until done. Transfer to a plate, cover with foil to keep warm. Add the garlic and rosemary. Cook 1 minute, stirring.
3. Add the broth and vinegar. Bring to a boil, reduce heat and simmer to reduce the liquid to 1/2 c.
4. Return the chicken to the pan and cook over low heat just to reheat the chicken.
5. Serve with the pan sauce.
In addition to the above ingredients:
1 fennel bulb, sliced lengthwise, core removed
1 small onion, sliced (about 1/2 cup)
half of a 14 oz. can of diced tomatoes (or whole ones broken up), with half of the juice
After browning the chicken, remove to plate and cover. Add fennel and onion to the hot oil. Saute, stirring, until tender. Add garlic and resemary. Cook 1 minute. Add broth, tomatoes and red wine vinegar. Bring to boil to reduce the sauce by half. Lower heat and return chicken to pan and simmer for a few minutes.