Rosemary Chicken with Garlic & White Wine

We had a party this past weekend that left us with several opened but unfinished bottles of wine. Rather than pouring that ambrosia down the drain, I decided that this week’s challenge was to cook with it rather than waste it.

This baked chicken dish is easy to assemble yet is packed with fresh flavor. I poured the cooking liquid over pasta and served the meal with a crisp green salad.

BD8B7A2C-093B-4BB4-9B54-02FCCFC05A23.jpeg


Rosemary Chicken with Garlic & White Wine

  • 4 boneless chicken breasts
  • 6 garlic cloves, mashed
  • 3 Tbsp extra-virgin olive oil
  • 1 cup white wine
  • 2 sprigs fresh rosemary, chopped
  • 1 tsp sea salt
  • hot, cooked pasta
  • parmesan cheese

Combine garlic, olive oil, white wine, rosemary, and salt in a large bowl; add chicken and marinate for an hour. Preheat oven to 425°. Transfer chicken and marinade to large cast-iron skillet.

Bake chicken for 35-40 minutes, depending on thickness of breasts. Transfer chicken to plates and pour cooking liquid over hot, cooked pasta. Season with salt. Top chicken and pasta with Parmesan cheese, if desired.

Serve with a crisp green salad and garlic bread.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s