2Tbsp Olive Oil
2 Breasts of Chicken (You can use a frozen breast straight out the freezer and it will still turn out fabulous. Olive oil is a jem.)
Kosher salt and freshly ground pepper
1/4 cup Shallots (I left the shallots out and the recipe still was amazing.)
1 Tbsp Garlic
1/3 cup White cooking wine (Simmer until all the liquid has evaporated. Then you can guarantee the alcoh0l is cooked out.)
Sprinkle Dry rosemary (Don't get carried away with the rosemary a little rosemary can go a long way.)
Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes, add the wine and stir to scrape up and brown bits on the bottom of the skillet. Sprinkle rosemary on top of the chicken and let simmer for a few more minutes.
Can serve with al dente noodles with scalded butter, garlic and fresh Parmesan or roasted red potatos with olive oil, kosher salt, and rosemary.
No comments:
Post a Comment