 |
Prep Time: 3 Minutes Cook Time: 60 Minutes |
Ready In: 63 Minutes Servings: 4 |
|
This is another wonderful recipe my wife created after reading a few others and deciding she could do better. Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons chopped rosemary |
1 cup lemon juice |
2 1/2 cups white wine, separated |
6 -10 garlic cloves, chopped fine (roasted is best) |
1 tablespoon salt |
2 teaspoons fresh ground pepper |
2 cups rosemary oil |
1 cup cream or 1 cup half-and-half |
1 cup sugar or 1 cup honey |
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 1c white wine and simmer, covered for 20 min or until breasts are fully cooked.
6. pull out chicken and cover.
7. Pour marinade in pan, adding one cup cream and one cup sugar or honey and boil.
8. continue to boil marinade until it reduces to about half forming a tasty sauce.
9. Serve with Super Green Beans and brown rice.
|
|