Rosemary Garlic Chicken and Glazed Carrots

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I got these recipes in an email from Real Simple magazine. When I saw them, I thought they looked very healthy and tasty, so I saved the recipes and made them! The chicken was very flavorful and I think it would be wonderful in a salad, too! The carrots tasted very good and were the PERFECT compliment to the chicken!

Rosemary Garlic Chicken
Source: Real Simple

Ingredients

  • 4 boneless, skinless chicken-breast halves
  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled and cut in half lengthwise
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup sherry vinegar (I used balsamic vinegar)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
  • 1 tablespoon unsalted butter

Directions:

  1.  Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness.
  2. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don’t burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side.
  3. Add the salt, pepper, vinegar, chicken broth, and rosemary. (When you add vinegar, face away from the pan, otherwise, the vinegar will clear your sinus, seriously!)
  4. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.

Yield: 4 servings

POINTS*: 5

Glazed Carrots
Source: Real Simple

Ingredients:

  • 4 large carrots, peeled and cut into 2-inch sticks
  • 1 1/2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon sugar
  • Kosher salt

Directions:

  1. Place the carrots in a large skillet. Dot with the butter and sprinkle with the sugar and 1/4 teaspoon salt.
  2. Add enough cold water to come halfway up the sides of the carrots. Simmer, partially covered, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. (If the carrots are done before this point, transfer them to a bowl, increase heat to high, and cook the liquid, uncovered, until reduced. Return the carrots to the pan and toss.)

Yield: Makes 6 servings
POINTS*: 1

Comments

  1. This chicken looks so good. And I love that it is only 5 points.

  2. Looks like a great meal and I love the glazed carrots!

  3. Hi Amy! These carrots look delish. Congrats on the win, it seems fitting that with your wonderful blog you’ll definitely need some strawberry shortcake recipe cards to go with all your cooking adventures! Contact me to redeem your prize by Friday the 13th!

  4. Yum! I love anything that involves rosemary. I love how these 2 recipes pack a lot of flavor punch without too much fat/cals!

  5. PS – Amy, I nominated your blog for the lemonade award – check my blog for the details! :-)

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