David's Recipe for Chicken Breasts with Rosemary
This main dish, which seems so obviously Mediterranean, was actually invented when I was a bored student in Eugene, Oregon.
Main Course, American
- 6 chicken breasts
- 4 medium cloves garlic
- 4 tablespoons olive oil
- 4 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
- Salt to taste
- Cut the chicken breasts in half, and pound lightly with a meat mallet to thin and tenderize.
- Brown the chicken breasts on both sides in the olive oil.
- Add the wine and the water and bring to a boil, then reduce to a simmer.
- Add the pepper and salt.
- Chop the garlic fine and add.
- Remove the rosemary leaves from the stems, chop until most of the leaves are chopped more or less in half, and add.
- Simmer another half hour.
- Serve with rice.