3 years ago
Spudsomma
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Braised Rosemary and Sage Chicken
I'm starting to look at some recipes for fall when I get busier at work and have less time to cook. This has all flavors that I love, and can be put together in 30 minutes. Ingredients 24oz skinless, boneless chicken breasts 1 large onion, diced 1 cup white wine 2 cups fat free chicken broth 2 garlic cloves, minced 2 tsp fresh rosemary, minced 2 tsp fresh sage, minced 4 whole cloves 2 tbsp tomato paste Salt and pepper to taste Instructions: Season chicken breasts with salt and pepper. Spray a large, deep, nonstick skillet with non-fat cooking spray and set over medium high heat. Cook chicken until browned on both sides, about 4 minutes per side. Remove chicken from pan and set aside. Deglaze the pan with about 1 tbsp of the wine, and then add in the onion and garlic and sauté until tender and fragrant, about 2-3 minutes. Add in salt & pepper, sage, rosemary and cloves, and sauté for another 2-3 minutes. Add in tomato paste and wine, and bring to a boil while stirring up the browned bits. Return the chicken to the pan, and add in the broth. Bring to a simmer and then reduce heat to medium low and cook until chicken is cooked through, about 20-25 minutes. Make sure to keep spooning the liquid over the chicken while cooking. Let cool about 5 minutes before serving. Preparation time: 10 minutes Cooking time: 30 minutes Recipe and photo from laloosh.com
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