By WaterMelon on May 21, 2004
Photo by lazyme
Photo by lazyme
"This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving."
Serving Size: 1 (248 g)
Servings Per Recipe: 2
"Sooo good! I added some ground italian seasoning to the breasts and I deglazed the pan with a little water, garlic, and dijon mustard which made the perfect sauce for the chicken and broccoli I served along side with a nice helping of mashed potatoes! A very delicious dinner that I will definitely make again! Thank you:)"
"This was just what I was looking for and came out perfect. Thanks for posting!"
"Yum! This was so simple and good. I can't believe how much flavor there was with such simple ingredients. Thanks WaterMelon for a nice keeper. Made for Zaar Chef Alphabet Soup Tag."
"5 stars because it is so simple and tasty! Served with Roasted Ratatouille (#75508) and went very well together!"
"This was awesome! I just did the pan frying steps and served them along with stuffed artichokes. I love things that are so easy yet taste so good! Thanks!"
"This recipe was so simple and good. I could not believe how easy it was to make. Thanks for sharing!"
"This is one of our very favorite ways to enjoy chicken breasts. After I remove the breasts from the pan I throw about 1/4 - 1/3 cup of water in the hot pan (sometimes I use stock if I have some open) and deglaze and reduce. I don't even bother to strain the sauce. YUM "