"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pan Roasted Chicken Recipe

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This recipe for Pan Roasted Chicken, by , is from From Boys to Men U, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Pache

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts or whole fryer cut up
2 T. butter
2 T. olive oil
5 garlic cloves, crushed
2 sprigs fresh rosemary or 1 teas. dried rosemary
Salt & Freshly ground pepper to taste
1/2 cup dry white wine or sherry

Directions:
Directions:
Melt butter with oil in large skillet. When butter foams add garlic, chicken and rosemary. Brown chicken on all sides over medium heat. Season with salt & pepper. Add wine. When wine is reduced by half, partially cover skillet. Cook over medium heat 30-40 minutes or until chicken is tender.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Under an hour
Personal Notes:
Personal Notes:
I use this chicken sliced on top of Ceasar salads.

 

 

 

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