This recipe is courtesy of Chatelaine Magazine: http://www.chatelaine.com/applications/recipe/article.jsp?recipeId=5448
Very easy to put together and delicious! This recipe's so easy even Janet from another Planet can do it!!
Rosemary-Garlic Chicken (Makes 4 Servings)
Prep Time: 5 mins
Cook Time: 14 minutes approx.
2 Tbsp Butter
1 Garlic clove, minced
2 Sprigs of Fresh Rosemary or Thyme
4 Skinless, Boneless Chicken Breasts
Generous Pinches of Salt & Pepper
1/4 Cup White Wine
1/2 Pint of Grape Cherry Tomatoes
Melt butter, then stir in minced garlic and saute for 1 minute.
Add rosemary and chicken. Sprinkle with salt and pepper. Then cook, uncovered, until chicken is golden. About 4 minutes per side.
(Now for my favourite part and don't forget to pour yourself a glass! I used a Semillon Sauvignon Blanc made by Yellow Tail)
Add wine. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in tomatoes. Cover and simmer, turning chicken occasionally, until springy when pressed, about 6 to 8 minutes. Then place chicken and tomatoes on plates and spoon pan sauce overtop.
Nutrients Per Serving: 30.8g protein, 8g fat, 1.9g carbs, 0.8mg iron, 12 mg calcium, 214 Calories
The end result very impressive. Chicken was moist and tender.
Very easy to put together and delicious! This recipe's so easy even Janet from another Planet can do it!!
Rosemary-Garlic Chicken (Makes 4 Servings)
Prep Time: 5 mins
Cook Time: 14 minutes approx.
2 Tbsp Butter
1 Garlic clove, minced
2 Sprigs of Fresh Rosemary or Thyme
4 Skinless, Boneless Chicken Breasts
Generous Pinches of Salt & Pepper
1/4 Cup White Wine
1/2 Pint of Grape Cherry Tomatoes
Melt butter, then stir in minced garlic and saute for 1 minute.
Add rosemary and chicken. Sprinkle with salt and pepper. Then cook, uncovered, until chicken is golden. About 4 minutes per side.
(Now for my favourite part and don't forget to pour yourself a glass! I used a Semillon Sauvignon Blanc made by Yellow Tail)
Add wine. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in tomatoes. Cover and simmer, turning chicken occasionally, until springy when pressed, about 6 to 8 minutes. Then place chicken and tomatoes on plates and spoon pan sauce overtop.
Nutrients Per Serving: 30.8g protein, 8g fat, 1.9g carbs, 0.8mg iron, 12 mg calcium, 214 Calories
The end result very impressive. Chicken was moist and tender.
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