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- 1 boneless, skinned chicken breast per person
- 1 potato per person, plus an extra potato
- 2 lemon slices per chicken breast
- 1 sprig of fresh rosemary per chicken breast
- 1/2 cup chicken broth
- 1/2 cup lemon juice
- 1/2 cup white wine
- 1 teaspoon arrowroot or other starch mixed with water
- Preheat oven to 375 degrees Farenheit.
- Slice the potatoes into 1/4 inch slices and brown them (both
sides) in oil. It's fastest if you use multiple frying pans for this
step. Make sure at least one of them is oven-safe with a cover.
remove slices to paper towel to drain when done.
- Pound chicken breasts to 1/2 inch thickness, and roll each
around a spring of rosemary. You can also add a sprinkle of sage
inside before rolling, if you have it. Sear the breasts in oil to
lock them into their rolled shape.
- Drain almost all the oil from the oven-safe pan and cover the
bottom with potato slices. Place the browned chicken breasts on top
of the potatoes and top each with a couple of slices of lemon.
- Mix liquids and pour into bottom of pan. Cover, and bake in
oven for 45 minutes to an hour, or until the chicken is fully
- Pour the starch liquid into the remaining pan liquid and swirl
the pan around to mix it. Allow to stand 5 to 10 minutes while the
food cools a little bit.
- Serve each chicken breast on a plate next to 8 to 10 slices of
potato. Spoon thickened sauce from pan over chicken and potatoes.
Opinions vary on whether eating the rosemary is a good idea, but
watch out for the twig at the center.
Enjoy! I make this recipe at home three or four times a year.
It's kind of a pain with all the frying, but it's tasty.
2007.12.13 at 12:00am EST
All text and graphics copyright © 2007-2013 Elliott C. Evans except where otherwise noted.
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