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Chicken Breasts With Wine Vinegar
Serves 4
4 chicken breast halves
4 tablespoons olive oil
1/2 cup flour
1/2 teaspoon rosemary
1/2 teaspoon garlic, minced
1/2 teaspoon anchovy paste (optional - see note*)
1/3 cup wine vinegar
salt & pepper (to taste)
Dredge the chicken breasts with flour. Heat the olive oil in a saute pan. Cook the chicken in the hot oil until it is golden brown all over. Add salt and fresh ground pepper to taste. Add the rosemary and garlic to the pan, stirring for 1 minute. Add the wine vinegar and cook for 3 minutes, scrapping the bottom of the pan. Cover pan and turn heat to low. Cook for approximately 45 minutes, or until chicken juices are no longer pink when cut with a knife. While cooking, add a little water to the pan if the liquid is gone.
I like to serve this with rice, or a thin pasta such as vermicelli tossed with olive oil.
* Note - I know it probably doesn’t sound good to add the anchovy paste (or 2 flat anchovies), but trust me, it won’t taste fishy -- it will have a great tang!
Recipes:
Honey-Macadamia Mahi-Mahi
with Pineapple Relish
Apple-nut Stuffed Pork Tenderloin with Plum Brandy Sauce
Shrimp Marinara with Fresh Vegetables
Chicken Spaetzle Soup
Vegetarian Bundles
Chicken Breasts With Wine
Vinegar
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