Rosemary Chicken

Submitted by ROV Chef

"This is another wonderful recipe my wife created after reading a few others and deciding she could do better."

 

• Ready In: 4hrs 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons chopped rosemary
• 1 cup lemon juice
• 1 1⁄2 cups white wine
• 6 -10 garlic cloves, chopped fine (roasted is best)
• 1 tablespoon salt
• 2 teaspoons fresh ground pepper
• 2 cups rosemary oil

directions

1. In a blender combine rosemary, lemon juice, white wine, garlic, salt and pepper and turn on low.
2. Drizzle in rosemary oil until emulsification forms.
3. Pour over chicken in a zip-top bag and refrigerate for 2-3 hours.
4. Pull out chicken breasts and brown each side in a deep skillet.
5. pour in marinade and boil covered for 20 min or until chicken is fully cooked.
6. pull out chicken and cover.
7. continue to boil marinade until it reduces to about half forming a tasty sauce.
8. Serve with Super Green Beans and brown rice.

Reviews

[Caroline Cooks]

This is TDF!! If you like garlic-y lemon-y chicken with a nice scent of rosemary--you've found it! I didn't have time to marinate (will next time), so I put some oil in the skillet and added a couple of sprigs of rosemary and cooked until fragrant. Removed the sprigs, added the chicken breasts-until golden, then the rest of the ingredients and simmered until done. I did mix some of the sauce with some cornstarch for a thicker texture. Maybe--as instructed would be better, but, mine was awesome! Thank you for posting, ROV. Made for the Rosemary event in the French Forum.