I’m always on the hunt for new ways to wake up plain old boneless skinless chicken breasts and this recipe did the job and then some. I have a love/hate relationship with boneless skinless chicken breasts. I love how quickly a meal can come together but I hate how lacking in flavor boneless skinless chicken breasts can be. The rosemary and thyme add a real boost of flavor to the chicken and sauce adds another boost in the flavor department. This was surprisingly yummy.
I had thyme and rosemary sprigs in the herb garden, they are on their way to becoming dried, not quite as fresh and perky as they were in the spring, but who is? If you don’t want to purchase fresh thyme and rosemary, take a look at the photo and use a similar amount of dried rosemary and thyme instead.
Craig declared this a keeper, so perhaps it will be a recipe I repeat. The leftover chicken was great too, it would make great sandwiches.
1 ½ – 2 pounds of boneless, skinless chicken breasts
1 sprig of rosemary per chicken breast
2 or 3 sprigs of thyme per chicken breast
2 tablespoons olive oil
½ cup chicken broth
½ cup dry white wine (or substitute with all chicken broth)
Salt and pepper
Add olive oil to large nonstick sauté pan over medium high heat. Add springs of herbs to each chicken breast and sprinkle with salt and pepper. Place chicken breasts herb side down in the sauté pan. Sauté 3 to 4 minutes per side or until both sides of chicken are nicely browned. Add chicken broth and wine to pan, bring wine/broth briefly to boil then reduce heat to simmer and simmer covered for 10-12 minutes or until chicken is no long pink in the center. Remove lid from the pan and increase heat to medium high and cook until liquid in the pan is reduced by half. Serve chicken breasts herb side up and spoon sauce equally over chicken.
Here are a few more pictures of winter fun in northern Michigan, enjoying the snow in snowshoes.