CHICKEN SIMMERED IN WHITE WINE/GARLIC/ROSEMARY

CHICKEN SIMMERED IN WHITE WINE/GARLIC/ROSEMARY image

Yield 2

Number Of Ingredients 10

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2 6-8 oz boneless chicken breasts
2 garlic cloves, chopped
2 tablespoons butter
1/2 cup white wine
juice from one lemon
pinch of lemon zest (reserve a few pinches for garnish)
2 sprigs of chopped rosemary
2 tablespoons canola oil
paprika
cracked pepper and salt to taste

Steps:

First off, I like to brown the chicken by heating up my 3 quart sauté pan to medium-high and adding the canola oil. Cook for a few minutes on each side until browned and then remove from pan and set aside. Reduce the heat on the pan to medium and add the garlic, butter, wine, lemon juice and salt/pepper. Reduce by 1/3, then place the chicken face down in the sauce, cover and simmer for 4-5 minutes. Turn the chicken over and sprinkle the rosemary over everything and cover again for another 4-5 minutes or until tender. Remove chicken from pan and serve on a plate, drizzle the sauce over everything and garnish each breast with a pinch of the lemon zest and a dash of paprika for color and "zing". (note: I add the rosemary during the second half of the simmering because it's a strong herb, but also discolors if you leave it in too long... the dish will look and taste better by not adding the rosemary from the beginning.) Serve with a nice white wine, great album and enjoy.