Total Time
50mins
Prep 5 mins
Cook 45 mins

Good served with mashed potatoes and a mixture of green and wax beans.

Ingredients Nutrition

Directions

  1. Season chicken with salt and pepper. Heat oil and butter in a large, heavy nonstick skillet over medium heat. Add chicken, rosemary and sage and cook, turning chicken occasionally, 15 minutes or until golden brown.
  2. Spoon off fat, leaving about 2 tsp in skillet. Add 1/4 cup of the wine, the garlic and crushed pepper.
  3. Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 tablespoons of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown glaze. Remove to warm serving plates.
  4. Add remaining 2 tablespoons of wine to skillet and cook, stirring in browned drippings from bottom of pan. Spoon pan juices over chicken and garnish.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a