Chicken Breasts Braised in Wine and Rosemarycomments (0) May 14th, 2008
1/3 cup flour
Salt and freshly ground pepper
4 boneless, skinless chicken breasts
2 Tbs. butter
1 Tbs. olive oil
1/2 cup white wine
3 shallots, chopped
1/4 cup fresh orange juice
1 tsp. fresh rosemary
Note: If you prefer more sauce, simply double the amount of wine and orange juice.
Mix the flour with the salt and pepper. Dredge the chicken breasts in the flour mixture and shake off the excess flour.
In a large sauté pan, heat the butter and oil together over medium heat. Place the breasts in the heated pan and sauté them, 3 to 4 minutes per side. Remove from the pan and keep warm in a 200°F oven.
Pour the wine in the pan and stir until partly reduced. Add the shallots and cook them until softened, then add the orange juice, the chicken breasts, and the rosemary. Cover and allow to cook for five minutes or until the chicken breasts appear done (you can check by cutting into one to make sure the pink is gone). Serve immediately, accompanied by rice.
Recipe by Janet M. Jemmott
from issue #27
posted in: herbs, rosemary, main dish