Sunday, October 3, 2010
I found this recipe online and mangled it up to use the ingredients I had on hand. It turned out to be a big hit with my family (even the sick kid, but he can't really taste well right now, so his vote doesn't count). I don't claim to know how to correctly pronounce it, but I can show you how to cook it. That's all that matters, right?
Here's what you need to forage for:
First, cut your chicken breasts into bite size pieces.
Also give your onions a chop.
Mix the flour, salt, and pepper together.
In a large skillet, combine the butter and oil.
Once the liquid has reduced into a thicker sauce, return the chicken to the pan and heat well. Serve over cooked pasta with a nice white wine. Enjoy! :)
1 1/2 pounds chicken breast
2 Tbsp. olive oil
2 tsp. butter
1/4 cup flour
2 cloves of garlic, minced
2/3 cup onion, minced (about half of a medium sized onion)
3/4 cup chicken broth
1/2 cup white wine
1/2 tsp. dried rosemary, crushed
Cooked pasta (rotini and penne would work very well)
Cut chicken into bite sized pieces. Dredge in mixture of flour, salt, and pepper. Heat oil and butter in skillet. Add garlic and saute 1 minute. Add chicken to skillet and cook until no pink remains. Remove and set aside.
Saute onion in pan until soft. Add broth, white wine, rosemary, and a pinch of salt and pepper. Cook until boiling, then simmer to reduce sauce. When reduced, return chicken to pan and heat throughout. Serve over warm pasta. Enjoy!