Tuscan Chicken
3 lb boneless chicken breasts (or tenders)
1 c white wine
1/4 c olive oil
2 ea lemons -- juiced
sprigs fresh thyme and rosemary
2 cloves garlic -- crushed
salt and pepper
If using whole breasts, cut into strips. Mix all ingredients in a plastic bag and refrigerate for eight hours.
Drain marinade from chicken, strain, and cook over medium heat until reduced by half.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook chicken strips on both sides until done. Deglaze pan with additional wine and add to reduced marinade. Serve chicken drizzled with sauce.
I made a mushroom pilaf to accompany the chicken using dried cepes that I rehydrated in chicken stock (that I then cooked the rice in) and fresh mushrooms that I browned with fresh thyme.
3 comments:
This looks so yummy! Did yours look like this too? I really want to try it. Thanks for sharing.
I shouldn't have looked at your blog before lunch. That looks soooooooooo good!!!
yeah! I love new ideas of what to cook, especially now that I'm home a lot more I no longer have an excuse not to cook dinner,
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