Recipe by Karen From Colorado
I named this recipe after the song that inspired me to experiment with wine, herbs and chicken which always just seems to go together for some reason. Remember that part of the song that says "parsley, sage, rosemary and thyme" in the classic Simon and Garfunkle song, "Scarborough Fair". I hope you will enjoy my results as much as Alicia and I do.
Top Review by mammamia #2
I've made this twice, once with fresh herbs, and once with dried herbs (reduced amounts by about a half) and DH and I really enjoyed it. Just a lovely delicate blend. The second time, I removed the chicken from the skillet after browning it in a mix of butter and olive oil. Added some flour to thicken, added liquids slowly, stirring after each addition, and made a thicker, gravy like sauce. It really was good, and did not dilute the herb flavors. I will do it both ways in the future. Thank you!
- 4 boneless skinless chicken breasts, cut in half
- 1 head garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1⁄2 teaspoon fresh sage, chopped
- 1 teaspoon fresh rosemary leaf
- 1 teaspoon fresh thyme
- onion salt (to taste)
- black pepper (to taste)
- 2 cups dry white wine
- 1 whole lemon, juice of, large fresh
Directions See How It's Made
- Brown chicken and garlic in a small amount oil in a large frying pan.
- Sprinkle herbs, onion salt and pepper on top of chicken.
- Pour wine over chicken and herbs.
- Wash and cut lemon in half.
- Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
- Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
- Serve chicken with a wild rice mixture, spooning the liquid over the the rice.