n a bowl. Many Vietnamese Chicken recipes usually require a short
Preheat oven to 350\u00b0F.
Combine flour, paprika and pepper in a large bowl. Season. Toss chicken in flour mixture, shaking off excess.
Heat olive oil in a large Dutch oven. Working in batches, cook chicken until browned. Add garlic, rosemary, chicken stock and wine. Bring to a boil then transfer to oven for 40 mins, or until chicken is cooked through.
Remove chicken from pan and cover to keep warm. Cook pan juices over medium heat for 5 mins. Distribute chicken between serving plates and drizzle with sauce.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
aucepan, cook garlic cloves and rosemary in hot olive oil over
In a blender combine rosemary, lemon juice, white wine, garlic, salt and pepper and turn on low.
Drizzle in rosemary oil until emulsification forms.
Pour over chicken in a zip-top bag and refrigerate for 2-3 hours.
Pull out chicken breasts and brown each side in a deep skillet.
pour in marinade and boil covered for 20 min or until chicken is fully cooked.
pull out chicken and cover.
continue to boil marinade until it reduces to about half forming a tasty sauce.
Serve with Super Green Beans and brown rice.
br>Serve w/ alfredo sauce recipe #123545 .
b>rosemary to measure 1/2 teaspoons Chop and set aside. Place chicken
ne, lemon juice and chicken base.
cook till mixture
ngers to massage and coat chicken rubbing both sides and under
reserve remaining garlic for another recipe.
In a medium bowl
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
ll marinade ingredients together, except chicken, to a food processor and
immer for 30 minutes. Remove chicken from pan; cool slightly. Shred
Season the chicken then marinate with the garlic, rosemary and lime juice for
Coat chicken with mustard, lemon juice, oil, chopped rosemary and garlic. Heat a grill plate over high heat. Working in batches, cook chicken for 6-8 mins, until cooked through and browned.
Meanwhile, boil or steam potatoes until just tender. Drain. Toss with spinach and butter, until spinach starts to wilt and butter melts.
Serve chicken breasts with potatoes and lemon wedges. Garnish with rosemary sprigs.
Slice each chicken breast into 2 pieces, as
Heat oil in a large saucepan over high heat. Working in batches, cook chicken until browned. Remove from pan.
Add garlic, stock, wine, lemon zest, lemon juice and rosemary to pan. Bring to a boil.
Return chicken to pan. Reduce heat and simmer for 20 mins, or until chicken is tender. Remove chicken from pan.
Add cornstarch slurry to pan. Stir until sauce boils and thickens slightly. Reduce heat and add cream. Return chicken to pan and stir until hot.
eanwhile, place chicken in a large bowl. Add remaining oil, rosemary, mustard
Blend first 7 ingredients in processor.
Set orange glaze aside.
Prepare bbq (medium heat).
Place smoke chips in 8x6-inch foil packet with open top.
Set packet atop coals about 5 minutes before grilling.
Sprinkle chicken with salt and pepper.
Grill chicken until golden, turning occasionally, about 5 minutes per side.
Continue grilling chicken until cooked through, brushing glaze over chicken and turning occasionally, about 25 minutes longer.