Face it. Chicken breasts are BORING! And since SOME PEOPLE think it's wrong to have a rib-eye steak every night, I try to throw in some chicken now and then. I am forever in search of simple, but tasty ways to dress up plain chicken breasts. I love a good marinade, something that will result in a juicy, flavorful piece of chicken. Something that holds up well to grilling, and something that isn't too complicated. Here's a solution: White Wine & Rosemary Chicken. The woody, aromatic rosemary and the crisp, refreshing white wine combine to create a moist, simple chicken dish, that is worthy of serving to company!
 |
| White Wine & Rosemary chicken... You're so easy and yet you sound so fancy. |
 |
| Combine the marinade ingredients in a bowl. |
 |
| Remove rosemary leaves from their woody stems. Discard the stems. Finely chop the rosemary leaves. |
 |
| Now your marinade is ready for the chicken! |
 |
| Pour marinade over chicken. Cover and refrigerate no more than 4 hours. |
 |
| Remove chicken from marinade. Pat dry with paper towels. |
 |
| Drizzle chicken breasts with olive oil. |
 |
| Rub chicken breasts with olive oil and re-season with salt and pepper. |
 |
| Grill chicken. Remove from grill and cover with foil. Let rest 10 minutes before serving. This helps the chicken retain its juices. |
 |
| Serve your yummy entree and wow your guests! |
White Wine & Rosemary Chicken
4 boneless, skinless chicken breasts flattened to even thickness
2/3 cup white wine, such as Sauvignon Blanc
1/3 cup extra virgin olive oil
juice of 1 lemon
4 cloves garlic, minced
3 tablespoons Dijon mustard
salt and pepper to taste
2 tablespoons chopped rosemary
additional olive oil for rub
Combine marinade ingredients in a bowl and mix well. Season chicken breasts with salt and pepper and place in non-metal container. Pour marinade over chicken. Cover and refrigerate for 4 hours. Do not marinate for a longer period of time as the acidity in the lemon and wine will start to "cook" the chicken. Remove chicken from marinade. Discard marinade. Pat chicken dry with paper towels. Rub with olive oil on both sides to coat. Season again with salt and pepper. Preheat grill to 350 degrees F. Grill on each side until chicken is no longer pink and juices run clear. Times will vary from grill to grill. Remove chicken from grill and cover with foil. Let stand ten minutes before serving.
Prep Time: Approximately 4 hours Cook Time: Approximately 15 minutes
4 boneless, skinless chicken breasts flattened to even thickness
2/3 cup white wine, such as Sauvignon Blanc
1/3 cup extra virgin olive oil
juice of 1 lemon
4 cloves garlic, minced
3 tablespoons Dijon mustard
salt and pepper to taste
2 tablespoons chopped rosemary
additional olive oil for rub
Combine marinade ingredients in a bowl and mix well. Season chicken breasts with salt and pepper and place in non-metal container. Pour marinade over chicken. Cover and refrigerate for 4 hours. Do not marinate for a longer period of time as the acidity in the lemon and wine will start to "cook" the chicken. Remove chicken from marinade. Discard marinade. Pat chicken dry with paper towels. Rub with olive oil on both sides to coat. Season again with salt and pepper. Preheat grill to 350 degrees F. Grill on each side until chicken is no longer pink and juices run clear. Times will vary from grill to grill. Remove chicken from grill and cover with foil. Let stand ten minutes before serving.
Prep Time: Approximately 4 hours Cook Time: Approximately 15 minutes
No comments:
Post a Comment