CHICKEN BREASTS WITH ROSEMARY, WHITE WINE AND LEMON
Freshman in the Kitchen
by Max and Eli Sussman
This is a great way to prepare chicken in the summer. Get a decent bottle of wine and enjoy it with your meal! We also heard playing board games is cool again so don't be shy — tie that sweater around your neck and go ahead with that post dinner game-athalon of Scrabble, Clue and Twister.
Serves 2
Total time 35 minutes
Ingredients
• 2 bone-in chicken breasts, preferably brined
• salt and pepper
• 2 tablespoons vegetable oil
• 1 spring fresh Rosemary or 1 teaspoon dried
• 1 cup dry white wine
• 1/3 cup lemon juice
• 2 tablespoons butter
Directions
1. Trim any excess fat and skin from the chicken. Sprinkle chicken with salt and pepper.
2. Heat the oil in a large frying pan and add chicken, skin side down, when hot.
3. Cook for 4-5 minutes, until skin is nicely browned. Turn over and cook for 3 minutes.
4. Add wine and lemon juice and simmer for 5-10 minutes, or until chicken is cooked through.
5. Whisk butter into sauce.
6. Serve with Linguine and Herbs or Roasted Rosemary Potatoes.
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