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| Rosemary Chicken |
Serves 6 |
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2 1/2 Lbs Boneles Skinless Chicken |
2 ts Dried Rosemary |
| 8 Cloves Crushed Garlic | 1/4 Cup Chicken Broth |
| 1/2 Cup White Wine | 2 Tablesoons Cornstarch |
| Salt & Pepper to Taste | |
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| This is an original recipe by Mike McNalley.
Please acknowledge www.mcnalley.com if you choose to publish this recipe
elsewhere. Season chicken with salt and pepper and brown slightly in a pan with non stick cooking spray. Put the chicken in a saucepan with all of the other ingredients. Cook about 1/2 hour turning enough to be sure all pieces simmer in the liquid. Remove chicken and thicken juices to a gravy consistency with a little of the cornstarch mixed with cold water. Add chicken back to thickened sauce. |
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| Serve with rice or pasta. | |
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