Jul 16, 2010

Summer and comfort food do not normally go hand in hand

This recipe is one that I will set to the side and try again in the fall with a scoop of garlic mashed potatoes or some roasted vegetables. It was delicious, don't get me wrong, but I made it on an almost 90 degree day with only a small window a/c unit to help make our place cool. Consequently, by the time I was ready to sit down to dinner, I was hot sticky and not even in the mood to eat. However, it is delicious, while not seasonally appropriate. I would also file this one under comfort food.
Adapted from a recipe on

Chicken Breasts in Rosemary Brown Butter Sauce
7 Slices of bacon, chopped
1/2 C. Flour
4 Chicken Breasts
1 TBSP. Butter
1/2 TBSP Rosemary
3 Garlic cloves, smashed
1 C. chicken broth
2 Tbsp. Lemon juice
salt and pepper

In a large skillet, fry bcon till crispy and remove with a slotted spoon to drain. As the bacon is cooking, salt and pepper your chicken to taste and dredge through the flour, making sure to get a good coating. Pour off all of left over grease with the exception of around two tablespoons. Add butter to the pan and once it has melted and then subsequent foaming has stopped, add the chicken breasts and cook until browned or it registers 160 on a meat thermometer. Remove chicken and cover to keep warm. Reduce heat to medium and add rosemary and garlic. Cook garlic until slightly browned about a minute or so and then add broth and lemon juice, making sure to scrape all the yummy bits that have accumulated in the pan from the bacon and the chicken. Continue stirring until sauce has slightly thickened and has a slightly glossy look. Return chicken to pan and spoon sauce over.

1 comment:

Mary said...

I am following the scent to your kitchen :-). This is a wonderful recipe. It has the flavors I love and it is not hard to make. That's an unbeatable combination. I hope you are having a great day. Blessings...Mary