CHICKEN ROSEMARY (SALLYE)
Try it, I think you'll like it.
- 4 medium
- boneless skinless chicken breasts (or you can use 8 boneless skinless thighs)
- 3 Tbsp
- 1 medium
- white onion
- ribs of celery
- 1 clove
- 1 Tbsp
- chicken bouillon
- 1-3/4 c
- 1/4 c
- dry white wine
- 1/2 bunch
- 2 tsp
- fresh rosemary
- 1 c
- wild brown rice
Cut celery ribs into 2" pieces and add to processor.
Peel garlic clove and add to processor.
Pulse together until all items are finely diced.
Chop leaves only until finely diced.
Lightly spray baking dish (I use a 9" x 9" size) and set aside.
When butter is sizzling, add chicken pieces and brown on all sides. This will take about 8-10 minutes.
Remove chicken from pan and place in baking dish.
Stir often with wooden spoon to deglaze pan and keep vegetables from burning.
Add the water, wine and bouillon to the skillet, and continue to stir until liquid begins to boil.