Lately, I've been having fun with Pinterest. I could spend hours on that site, clicking through links and discovering new boards. There are already a few recipes that I must try, found through the site. Plus another couple of tutorials for DIY room decorations, that I'll be working on this week.
Are you on Pinterest or Flickr? I'd love to follow you! Just leave me a link in the comments section!
I loved this chicken! It's so flavorful and aromatic. Rosemary really stands out on any dish, you don't need lots of it to make food delicious. Just a few sprigs work perfectly. Paired with fresh lemon, is a winning combination. Sautée some mushrooms in the left over sauce to soak up all the juices, it's really good.
The Rosemary came from my own backyard. My roommate's Mom has a mini herb garden with a few plants that I use for cooking. I can smell the Rosemary plants from various feet away, they're that aromatic.
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2 Chicken Breasts, in bone, without skin
14 Asparagus Spears
1 Lemon, cut into 5 rinds
2, four inch Rosemary Sprigs
2 tbsp Olive Oil
3 tbsp Butter
1/2 cup Chicken or Vegetable Stock
Salt and Pepper
-In a small pan, melt the butter in the oil with the rosemary and lemon. Over low heat, cook the seasoned chicken breasts for about 50 minutes (until done), covered. Turn a few times, to cook well in both sides. You may need to add a few pours of stock, only if necessary, to create a bit of a sauce for the chicken to cook in.
-After the chicken is cooked, remove from the pan onto a plate ad cover with foil. Let it rest.
-Cook the asparagus in the leftover sauce.