Chicken Breasts with Rosemary and Onions
  • 2 chicken breast halves
  • 4 tablespoons butter
  • 1/4 cup onion, finely chopped
  • 1/2 tablespoon garlic, finely chopped
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 1/2 tablespoon fresh rosemary
  1. Brown chicken in 2 tbsps of the butter until chicken is almost done. Don't overcook it and make it tough! Remove chicken and keep it warm.
  2. Add remaining butter, onions and garlic. Saute a few minutes until onion is transparent and starts to caramelize.
  3. Add wine, chicken stock and rosemary and bring to a boil. Reduce the liquid by half, adding back the chicken a few minutes before done to re-heat.
  4. Serve chicken with sauce spooned over the top
I created this dish one day when someone gave me a big batch of fresh rosemary. It's fragrant, savory and a breeze to make. Don't overcook the chicken!