6 Skinless, Boneless Chicken Breast Halves
1 Cup All-Purpose Flour
alt & Pepper
1 Teaspoon Dried Oregano
3 Tablespoons Olive Oil
3 Cloves Garlic
1 Cup Chicken Broth
1 Cup Dry White Wine
1 Large Rosemary Sprig
Juice from 1 Lemon
2 Tablespoons Unsalted, Softened Butter
1 Tablespoon Flour
1/4 Cup Chopped, Fresh Parsley, Very Finely Chopped
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Mise en Place:
1. Measure the flour, oregano, salt and pepper and put it into a large bowl. Set aside.
2. Cut the chicken into 1 inch cubes. Place the chicken in a large plastic zip-lock bag and tenderize each piece.
3. Toss the chicken with the flour mixture and coat well. Put chicken in the refrigerator while you prepare the remaining ingredients.
4. Slice the garlic cloves and place in a small bowl.
5. Measure the olive oil, chicken broth, and wine, each into separate bowls.
6. Roll the lemon on the countertop to soften, juice the lemon into a bowl and set aside.
7. Finely chop the parsley and put into a small bowl.
8. Mix the butter and 1 tablespoon of flour in another small bowl.
In a large Dutch oven, heat the olive oil, add the chicken and cook, while covered, until the chicken is completely cooked through and browned on all sides. Test to be sure the chicken is done inside. Be careful not to burn the chicken. Once all of the pieces are cooked, remove them to a large serving plate; cover.
With the remaining browned bits in the pan, add garlic and cook for a few minutes. As soon as the garlic begins to sizzle, add the wine, and the rosemary sprig, stirring the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Remove the rosemary sprig. Add the lemon juice. Add the butter and flour mixture and stir thoroughly to keep it from lumping.
Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately. |
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