Tuscany chicken
4 chicken breasts
1 - 2 tbsp minced rosemary leaves
salt and fresh ground pepper
2 heads of garlic, peeled
2 tbsp olive oil
1 cup chicken stock, homemade or low sodium
2/3 cup white wine
Preheat oven to 475 degrees F.
Sprinkle breasts with rosemary, salt, pepper, place in baking dish or pan (I like to use a quiche pan)
Mix garlic, oil, arrange around the chicken breasts. Drizzle a little more rosemary and oil over the top
Roast for 15 minutes
Add chicken broth, watch so you don't spatter the hot bubbly oil. Continue to roast another 7 minutes
Remove breasts, put on serving platter, keep warm
Place pan on high heat, bring to a boil, add wine. Boil 1 -2 minutes to reduce, scrape the bottom to loosen bits. Spoon reduced liquid over breasts and serve.
Remove chicken, place the pan on
The View from my Kitchen
6 years ago