Tuesday, 24 March 2009

Rosemary Lemon chicken served with a classic white wine sauce

Serves 2
2 chicken breasts
½ lemon cut in quarters
1 tbsp butter or margarine
1 tbsp rosemary ( I used fresh as I had a pot growing) dried is fine just make sure to crush it between your fingers to release the oils
1/4c dry white wine

Preheat oven to 375F, Take a roasting pan or bowl and pour wine in the bottom of it. Add chicken breasts and dot butter over chicken. Place lemon quarters cut side down in pan. Sprinkle rosemary over chicken. Bake for 20 minutes, uncovered.

See reduction below for the sauce recipe which follows: Click on image for larger picture.

White Wine Sauce
1 oz butter
½ c onions, finely diced ( I used shallots and only ¼ c)
1 c White Wine
1 ½ oz Demi-Glace Gold *
¾ tsp dry mustard, dissolved in warm water ( I didn’t have any so I used appx ½ tsp Dijon mustard instead)
½ c Water, hot
Sat and freshly ground pepper

Saute onion in butter for 2-3 minutes or until translucent. Add white wine, bring to a boil and reduce by half. (until you have half of the liquid that you started with) Add the demi-glace gold and whisk until it’s dissolved. Add the mustard and then enough water to reach desired sauce thickness. Strain the sauce and return to the pan. Add salt and pepper to taste and stir in additional butter if desired.

I served mine with asparagus with butter and lemon.
*Demi Glace Gold can be bought at many places off the internet. OR do a google search for demi glace and you will find lots of good recipes. It’s quite involved but if you have the time it’s a wonderful thing to have around.

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