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
  1. Cut the chicken breasts in half, and pound lightly with a meat mallet to thin and tenderize.
  2. Brown the chicken breasts on both sides in the olive oil.
  3. Add the wine and the water and bring to a boil, then reduce to a simmer.
  4. Add the pepper and salt.
  5. Chop the garlic fine and add.
  6. Remove the rosemary leaves from the stems, chop until most of the leaves are chopped more or less in half, and add.
  7. Simmer another half hour.
  8. Serve with rice.

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