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Posts Tagged ‘rosemary’

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.

*Variation:

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.

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Lee Bailey is the author of several cookbooks that I have read. Every recipe of his that I have tried, we have enjoyed very much. I furnished one of his recently, Honey Custard with Gingersnap Crumbs. Here is a tasty entree that would go well with that dessert. I would probably serve some type of potato casserole and broccoli with this.

This is a quick-fix dish, probably only takes fifteen to twenty minutes, if you practice “mis en place”, and have everything pre-cut and measured before actually starting to cook.

Pan-Fried Pork Medallions with Rosemary Scallion Sauce

Serves 6

1/2 c. flour
1/4 t. salt
1/4 t. pepper, white or black

2 lb. boneless pork loin, sliced in 1/4″ slices, and pounded slightly
2 T. olive oil, maybe a little more
1 1/4 c. chicken broth
1/4 c. white wine
1 T. white wine vinegar
2-3 med. scallions, thinly sliced
1 T. each, minced fresh parsley and rosemary
2 T. butter
1/2 t. pepper

1. Heat oil in large skillet. Mix the flour, salt and 1/4 t. pepper together in a shallow plate. Dredge the pork in the flour mixture. Fry meat in batches, 3 minutes per side, until the bottom edges begin to brown. Don’t overcrowd the skillet. Add oil by the teaspoon if necessary. Transfer pork to a platter.

2. Deglaze the pan with wine, scraping up any browned bits on the bottom of the skillet. Add the broth and vinegar. Add scallions and herbs. Boil to reduce the sauce and thicken it slightly, about 5 minutes. Return the pork to the skillet to rewarm, about 3-5 minutes on medium heat.

3. Swirl the 2 T. butter into the sauce and stir in the remaining pepper.

4. Serve the pork with the sauce.

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Of all the canned goods I buy, I’ll wager that I buy more cans of chicken broth than any other. I sometimes make my own broth, if I am cooking lots of chicken parts for chicken salad, or another recipe calling for cooked chicken pieces. If I roast a chicken, which I do more in the winter than the summer, I will boil the carcass for broth. When I do, I usually make something that uses it all within the next day or two and rarely have any left to freeze. Therefore, I seldom have good homemade broth on hand when a recipe calls for a half-cup or more.

I usually buy Swansons, low-sodium, low-fat chicken broth, both in the 14 oz. can and the quart box. I have found, however, a brand called Pacific Natural Foods that makes a 4-pack of one cup packages, just right for those “add one cup broth” recipes. Although not particularly low in sodium, I can usually adjust for that by reducing the amount of salt called for in the rest of the ingredients. It is much better than using as 14-oz can and wasting the leftovers, usually by forgetting the remainder hiding in the back of the refrigerator. Somehow, I seldom remember to freeze that little bit of broth, or, if I do freeze it, it gets lost in the depths of the freezer, only to be confused later with that little baggie of lemon or lime juice I wanted to save. If I was a wise cook, and I never thought I was, I would roast an inexpensive chicken, once a week, get two meals from it right away, then make good broth with the remains, freeze or use it during the week in other recipes. sounds like a New Year’s resolution to me.

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