2- 3 chicken breasts (skinned and boned)
1 Tb butter and 1 Tb olive oil in frying pan
Add pressed garlic and chopped onion.
Saute chicken breasts on both sides (about 10 minutes)
(on the second side add fresh chopped rosemary)
Remove chicken and de-glaze pan with 1 cup white wine and chicken stock combined.
Reduce, return chicken to pan and sprinkle fresh chopped parsley on top.
Cover and simmer 5 minutes.
Can add other flavors at the end such as lime juice or lemon juice for variation.
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