Chicken Breasts in Rosemary Sauce Recipe

This main dish, which seems so obviously Mediterranean, was actually invented when I was a bored student in Eugene, Oregon.

• Meal Type: Entree
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: 45 minutes to 1 hour

Ingredients

• 6 chicken breasts
• 4 or more medium cloves garlic
• 4 tablespoons olive oil
• 4 or more sprigs fresh rosemary
• 3 cups table wine. Either red or white is good, but they will produce very different results.
• 3 cups boiling water
• 1/2 teaspoon freshly ground black pepper

Directions

1. Cut the chicken breasts in half, and pound lightly with a meat mallet to thin and tenderize.
2. Brown the chicken breasts on both sides in the olive oil.
3. Add the wine and the water and bring to a boil, then reduce to a simmer.
4. Add the pepper.
5. Remove the rosemary leaves from the stems, chop until most of the leaves are chopped more or less in half, and add.
6. Simmer another half hour.
7. Serve with rice.