CHICKEN WITH ROASTED LEMON & ROSEMARY SAUCE
Chicken with Roasted Lemon & Rosemary Sauce
- Cooking Time: 10
- Servings: 4
- Preparation Time: 30
- 4 boneless chicken breasts
- 1 large lemon
- ¼ cup olive oil
- 1 garlic clove minced
- ½ cup vermouth or white wine
- Bouillon cube
- 1 TBSP finely chopped rosemary
- 1 TBSP finely chopped parsley
- 1 TBSP butter
- Salt and Pepper
Coat both sides of chicken breasts with salt, pepper, rosemary, garlic and juice from ½ of lemon. Marinate for 30 minutes. In large fry pan cook chicken over medium heat 5 minutes each side. A thin slice or two of lemon can be added while cooking for extra flavor.
Remove chicken from pan, add vermouth and bouillon cube. Turn heat to high and reduce liquid by half. Finish by adding chopped parsley and rosemary to sauce right before removing from heat. Place chicken on plate and pour sauce over chicken.
The chicken stock/broth is fairly salty, and the lemon/rosemary flavors push this recipe more to the bitter side.
So to compliment that you can pair a Sauvie B with residual sweetness, or you can use a rich, creamy Chardonnay like Cycles Gladiator from California’s Central Coast. When complimented by the tender chicken, all flavors come together harmoniously for a perfect match experience.
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