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
- 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
- Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness.
- 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.
- 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!)
- 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
Source: Real Simple
- 4 large carrots, peeled and cut into 2-inch sticks
- 1 1/2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon sugar
- Kosher salt
- Place the carrots in a large skillet. Dot with the butter and sprinkle with the sugar and 1/4 teaspoon salt.
- 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