The sauce on this chicken is so good! I really wish I’d taken a picture of the sauce in the skillet because you can’t really see it in the picture (it’s white so it blends in). You’ll definitely want to serve this with rice so that it can absorb all of that delicious sauce. I’m actually not a huge fan of plain rice because…well…it’s plain. However, this sauce does an excellent job of soaking into the rice and just gives it so much flavor! It wasn’t plain at all!
The chicken was delicious too. It was nice and juicy and flavorful. I’ve really come to appreciate fresh rosemary lately. It just has such a distinct flavor and smell, and it always seems to make dishes SO good. This is also a meal that can easily be done in 30 minutes, so it’s great for busy weeknights. And you don’t have to sacrifice taste for ease!
- 4 chicken breasts
- 1 cup dry white wine
- 1/2 cup 2 percent milk
- 1 teaspoon garlic powder
- 2 tablespoons rosemary
- salt and pepper
- Brown the chicken, coated in salt and pepper, in a skillet with some olive oil.
- Add the white wine. Let it cook down for a few minutes, turning once.
- Add the garlic powder and rosemary. Stir. Add the milk. Cover with a lid and let it cook for about five minutes.
- Remove the cover. Serve the chicken with the sauce.
Source: Of Pots and Pens