This rosemary chicken is one of those that seems like it\u2019d be served in a farm-to-table restaurant, but I can also make it at home without stress and with few ingredients. It also lets its few ingredients shine.<\/p>\n While it\u2019s perfect as a main dish with a side to accompany it, I\u2019ll be honest, my sweetie and I usually enjoy it as a sort of appetizer. It\u2019s great to go from warmed plate to living room table, and we\u2019ll snack as we either wait for something else or have already had a salad. Sometimes simple can be so sweet.<\/p>\n I\u2019ll note that Thielen’s recipe calls for discarding the rosemary sprigs after they\u2019ve been infused, which I did this time and felt that it could have had more rosemary flavor. My sweetie and I have both made this before where we\u2019ve left the sprigs in (or used more than 2); your mileage may vary on how strong of a rosemary flavor you like, but consider using more or keeping it infused for longer\/while cooking if you want a heaping dose of the herbal, floral flavor.<\/p>\n Here\u2019s what I did, following her recipe (but downsizing the skillet slightly):<\/p>\n Ingredients<\/strong><\/p>\n Directions<\/strong><\/p>\n Cut each chicken breast into three long, fairly equal pieces. Set aside.<\/p>\n Heat a 9- to 10-inch skillet over medium heat. Add the butter, When it foams and then turns nut-brown, remove it from heat and add the rosemary sprigs, tilting the pan so that the butter foams over the rosemary. Set aside to infuse for 5 minutes. Remove and discard the rosemary sprigs (or keep them for a stronger, more rosemary flavor).<\/p>\n Set the skillet back on the burner, over medium-low heat. Season the chicken with salt and pepper, and then add them to the skillet. Cook slowly, moving and turning the pieces often, until all the pieces have cooked through, about 15 to 20 minutes. Add the parsley if using, and place on a warm plate, pouring the pan juices over the chicken, and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" My sweetie managed to find some boneless, skinless chicken breasts so for the next two weeks, we feast! I know for foodies that boneless, skinless chicken breast is not the mark of a true chef; however, I like its texture and blank-canvas nature. It has its place, and I\u2019ve missed that it\u2019s harder to come … <\/p>\n![\"\"](\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/05\/20200524_002618-300x300.jpg\")
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