Rosemary Chicken with Wine Sauce Recipe
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Category: |
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Ingredients: |
Ingredients: 8 chicken tenderloins, dried with paper towels
2 teaspoons fresh rosemary, finely chopped, divided
salt and pepper to taste
1 tablespoon olive oil
2 large onions, peeled and sliced into rings
1/2 cup white wine
3/4 cup chicken broth
1 tablespoon butter
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Directions: |
Directions:Sprinkle chicken tenderloins with 1 teaspoon of chopped rosemary and salt and pepper on both sides. Place olive oil in skillet and heat up to medium heat and cook chicken tenderloins about 3-4 minutes per side or until juices run clear. Remove chicken from pan and keep warm. Do not wash the pan. Add the sliced onions to the pan with1 teaspoon of rosemary, salt and pepper to taste. Sauté the onions until slightly golden brown but still have a nice little crunch, about 5-8 minutes. Remove onions from the pan and keep warm. Add the wine to the pan and deglaze for about 2 minutes. Add the chicken broth and reduce sauce by half. Check and adjust seasoning. Add the cooked chicken and onion back to pan to rewarm; add the margarine to the pan and remove from the heat. Stir to melt the margarine. Serve with the onions and sauce mounded on top of the chicken. Serves 4.
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