Wednesday, April 20, 2011
Rosemary Chicken,
It's what mama makes...
It's what my taste buds were craving...
It's what's for dinner!
Rosemary Herb Chicken
4 – 6 boneless, skinless chicken breasts
3 Tablespoons butter
Rosemary Herb Seasoning
2 cups White Cooking Wine**
2. While butter is melting, give your chicken a few light bashes with the tenderizer and then throw them into the skillet in a single layer.
3. Brown breasts on each side.
4. Sprinkle each breast generously with Rosemary Herb Seasoning, on both sides.
5. Add White Cooking Wine, cover and let your chicken absorb all that yummy goodness for about 15-20 minutes, making sure to turn chicken over once halfway through cooking.During last 5 minutes of cooking, remove lid to allow the heat to cook off the liquid.
6. Serve warm with pasta and steamed veggies, Yum!
**Substitution: Use Chicken broth if White Cooking Wine is not available!
I love how my mother makes her Rosemary Chicken. Somehow, Mama always manages to make her chicken breasts so tender it practically melts in your mouth like butter! Mmm!
Enjoy,
-Bec
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment