Ingredients
- 2 chicken breasts
- Butter and olive oil
- S&P
- 1 medium yellow/white onion, sliced
- 3 fresh cloves garlic, diced
- 1 big handful of button mushrooms, quartered
- 2 fresh sprigs rosemary
- A big pinch of fennel seed
- A good amount of decent white wine (I used a pinot grigio because I don't know wine)
- Another good amount of chicken and/or veggie broth
Directions
- Salt and pepper one one side of each breast.
- Melt the butter and olive oil on medium heat in a dutch oven and preheat oven to 350F.
- When fat is hot, place the breasts in, seasoned side down and salt and pepper the other side
- Let them cook until the one side is browned a bit (um, probably 4-5 minutes?)
- Take them out and add a little bit more butter and oil to the pan.
- When that fat has melted place the breasts back in, uncooked side down.
- After that side has browned take them out.
- Add the onion for a few minutes. When it is translucent add the mushrooms. Make sure to stir a good deal.
- After a few minutes clear a spot in the middle and add the garlic. Stir until it starts to turn golden, a minute or so.
- Add the rosemary, fennel seed, wine and broth and stir it all up. It might be a good idea to use a little cheesecloth bag or something for the herbs so you don't have to pick around them when eating later on.
- Put the chicken back in, making sure it is as submerged as possible (It's OK if the liquid doesn't go all the way up the breast)
- Put the lid onto the dutch oven and place it in the real oven for about 40 minutes or so
- It will be done, so take out the chicken and let it rest while you reduce the liquid (keep the veggies in there) for 15 minutes over low-med heat. Oh and make sure you get the rosemary out.
- Serve over some pasta, maybe fusilli. Or just serve each breast with the sauce poured over it. Either way this will be delicious
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