Thursday, May 28, 2009

Wednesday Night Dinner: Rosemary-Garlic Chicken

Yesterday for the weekly Wednesday dinner, it was just Chris, Brad, and me. I made this easy rosemary-garlic chicken dish I found from Real Simple and prepared some instant mashed potatoes and some wilted spinach to go along with it. It made a great lunch today too. After dinner, the three of us went for a ride in my new car. I think we had a pretty pleasant dinner.

This is a nice recipe to prepare because it feel likes you're being fancy, but it actually cooks very quickly. The sherry vinegar's got a nice tang to it.

Recipe for Rosemary-Garlic Chicken from
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
2 garlic cloves, peeled and cut in half, lengthwise (I just mince the garlic)
1 teaspoon kosher salt
freshly ground black pepper
1/2 cup sherry vinegar
1/2 cup low-sodium chicken broth
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1 tablespoon unsalted butter

Pound the chicken breasts until they are of uniform thickness.
Heat oil and garlic in large skillet over medium-high heat. Add chicken breasts and cook until golden, 3-5 minutes on each side.
Add salt, pepper, vinegar, chicken broth, and rosemary. Cover, reduce heat to medium-low and cook 3 minutes longer or until chicken is fork tender. Remove chicken to a platter and keep warm.
Increase heat to high and boil the sauce until thickened or syrupy, 3-5 minutes. Whisk in the butter and pour the sauce over the chicken.

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