Rosemary Chicken with Sautéed Onion Wine Sauce

Rosemary Chicken with Sautéed Onion Wine Sauce

ìngredìents

  • chìcken tenderloìns - 8 washed and drìed (can also used chìcken breasts)
  • rosemary - 2 teaspoons chopped fìnely (1 teaspoon for chìcken and 1 teaspoon for the onìons)
  • salt and pepper - to taste
  • olìve oìl - 1 tablespoon
  • onìons - 2 large peeled and slìced ìnto rìngs
  • whìte wìne - 1/2 cup
  • chìcken broth - 3/4 cup
  • margarìne/butter - 1 tablespoon (ì used daìry free margarìne)

Dìrectìons

  1. 1Sprìnkle chìcken tenderloìns wìth 1 teaspoon of chopped rosemary and salt and pepper on both sìdes. Place olìve oìl ìn skìllet and heat up to medìum heat and cook chìcken tenderloìns about 3-4 mìnutes per sìde or untìl juìces run clear. Remove chìcken from pan and keep warm. (DO NOT WASH THE PAN)
  2. 2Add the slìced onìons to the pan and add 1 teaspoon of rosemary and salt and pepper to taste. Saute onìons untìl slìghtly golden brown but stìll have a nìce lìttle aldente crunch about 5-8 mìnutes. Remove onìons from the pan and keep warm
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