recipes

Sunday, July 3, 2016

ROSEMARY CHICKEN

1 tablespoon olive oil
1 chopped garlic clove
1 chopped onion
4 pieces of boneless chicken breast
2 tablespoons fresh rosemary, chopped
1 pint heavy cream
1/4 cup cider vinegar


In a large skillet, saute the garlic and onions in olive oil.
Add chicken and brown. 

Add cream to the skillet and mix with the onions and garlic. Add the cider vinegar.
Cook over medium heat, scraping up the brown bits, onions, and garlic from the pan. Add chopped rosemary. Bring mixture to a boil and reduce to about half.
Pour sauce over chicken and simmer 30 minutes 

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