rosemary chicken pillards
I found this in an old copy of Sunset Magazine and adapted it slightly.
No Image
prep time
30 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 - chicken breasts, boneless and skinless
- 1/2 teaspoon large grained salt
- 1/2 teaspoon ground black pepper, divided
- 1 1/2 tablespoons chopped fresh rosemary
- 1 tablespoon olive oil, some used for baking sheet
- 2 slices bacon, crumbled (save 1 tb. grease)
- 1/4 cup chopped shallots
- 1/4 cup golden raisins
- 1/4 cup fruity wine
- 4 cups baby arugula or spinach (or mixture)
How To Make rosemary chicken pillards
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Step 1Preheat broiler, shel 3 inches below heat. Oil a rimmed baking sheet. Pound chicken until each breast is about 1/2 inch thick. Rub with rosemary, salt and half of the pepper. Put chicken on baking sheet. (Save about 1/4 teaspoon rosemary for later)
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Step 2Broil chicken until just cooked through for about 8 minutes, total (turn once). Remove, cover with foil tent and let rest.
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Step 3Meanwhile, cook shallots in bacon pan (with 1 Tablespoon grease remaining) stirring often until slightly browned. Add golden raisins and wine. Reduce until about 2 Tablespoons liquid are left. Stir in remaining pepper and 1/4 teaspoon rosemary.
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Step 4Remove from heat and add arugula/spinach and bacon. Toss gently to coat. Season to taste with additional salt and pepper. Transfer to platter and arrange chicken on top.
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