Monday, January 24, 2011

Dinner for 1/24/11


Sylvia's Class Act Dinner Theater Chicken Rosemary

    1/2 c  All-purpose flour
    1/2 ts Salt
    1/4 ts Pepper
     6    6-oz. boneless, skinless chicken breasts
    1/4 c  Olive oil
     6    Cloves garlic, minced (2 Tablespoons)
    1 1/4 c  Chicken broth
    1/4 ts Dried rosemary

  Combine flour, salt and pepper.  Dredge chicken breasts in flour mixture, shaking off excess.

  Heat oil over medium heat in a large skillet.  Brown chicken in oil until lightly browned, approximately 5 minutes on each side.  Remove from skillet.  Add minced garlic to the skillet and saute' lightly. Stir in chicken broth and sherry.

  Return chicken to skillet and sprinkle with rosemary.  Cover skillet tightly with a lid, and simmer slowly for 30 to 45 minutes, or until chicken is tender.  Thicken juice, if desired.

 This dish serves about 4 to 6 people

I definitely used less oil than the recipe called for, whole wheat flour and made the portions of chicken smaller, but it was a great recipe. I found it by searching for unique dinner ideas. Some great ideas here. Then, it got me excited and I started looking through a whole bunch of Cooking Light recipes and saved a bunch from there. I am going to be trying some new stuff soon!

For sides I made roasted potatoes with salt, pepper, rosemary and a seasoning combo. Then, I boiled a can of green beans with onion, garlic and apple cider vinegar, super yummy, but a bit strong flavored. The kids did not like it.

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