Chicken Breast in Lemony Rosemary Broth (serves 8)

I made this to use up a mountain of chicken breast fillets that were in danger of getting ignored in the back of the fridge, (also, I cannot stand wasting food, especially meat, where an animal’s life would serve no purpose if thrown away). There was a general outcry of hunger at lunchtime yesterday, and it was the perfect opportunity to make a big batch of something tasty!

Chicken Breast in Lemony Rosemary Broth

I decided to cook a very “hands-off” dish which left me free to leave the kitchen and get on with other important things (like reading: another equally yummy activity). The chicken was seared, then cooked in wine, water, herbs and some choice veggies. There is nothing I cannot cook if I have a bouillon cube and some celery in the house!

A brisk walk after eating is always nice

__________________________________________

*This is a Blood Type A friendly Dish*

You will need:

4 tbs extra-virgin olive oil

8 chicken fillets

1 onion, diced

5 scallions (green onions), sliced, including green parts

4 inner ribs celery, including green leaves, sliced

2 sprigs rosemary

1 lemon, quartered

1 cup white wine

2 cups chicken or veggie broth (or 1 good quality bouillon cube & Water: I use Rapunzel brand)

sea-salt & freshly ground black pepper to season meat

Method:

Preheat oven 400*

1 – Season meat with a sprinkle of salt and pepper. Put roasting pan or oven-proof saute pan on high heat and add 1/2 of the oil. When it is hot, add 4 chicken fillets and sear on both sides until slightly golden in color. Transfer to a plate, then add more oil to the pan and sear the last batch.

sear chicken

2 – Turn heat down to medium and add all of the chopped and sliced vegetables, including the lemon wedges and rosemary. Saute for about 6 or so minutes.

Saute rest of ingredients

3 – Add the wine and bring to a boil. Add the broth (or bouillon and water) and bring to a boil.

add liquid

4 – Nestle chicken into broth in an even, snug layer and cover with lid. Place in oven for 25 minutes. Take out and test meat by piercing center of breast with a knife. If it is white and tender, it is cooked. If it is not quite there, put it back into the oven for another 5 to 10 minutes, until you are satisfied.

add chicken to broth

Serve with plenty of broth, and maybe some pasta, rice, bread or a salad.

Lemony deliciousness

2 responses to “Chicken Breast in Lemony Rosemary Broth (serves 8)

  1. Cooked this tonight T. It was great. The broth was very flavorful and light but I might have sauteed the chicken at the outset for a minute or two too long. I’m going to try and do a blood type A dish every night this week. X
    P.S , HB liked it also.

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