Rosemary Garlic Chicken
Rosemary Garlic Chicken
Submitted by Chef John Vander Jagt
Meat and Poultry
Ingredients
- ¼ cup Fustini's Herbs of Naples balsamic
- 2 5-ounce chicken breast, boneless, skinless
- kosher salt
- fresh ground black pepper
- 1 yellow onion
- 1 garlic clove, minced
- 1 cup white wine
- 1 cup chicken broth
- 1 cup fresh arugula
Directions
- In a Ziploc bag, marinate chicken breasts in the balsamic for 1 to 2 hours in the refrigerator.
- Pat chicken dry and season both sides with salt and pepper. Heat olive oil in a medium non-stick skillet over medium-high heat until shimmering hot. Place seasoned chicken, serving side down in the pan. Cook undisturbed for 4 minutes. Turn the chicken over and cook an additional 5-6 minutes until the internal temperature reaches 165 degrees. Place fresh arugula on a serving platter or individual plates. With a slotted spatula, transfer chicken to on top of the arugula.
In the same pan over medium heat, sauté onion and garlic until tender (add more oil if needed). Remove the pan from any flame and add wine to deglaze the pan. Return the pan to heat and cook for about 1 minute. Add chicken broth and simmer for 2-5 minutes to thicken the sauce. Season with salt and pepper and spoon over chicken.
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