|Nutritional Guidelines (per serving)|
|Servings: 3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||77%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rosemary and white wine come together as one to flavor chicken breasts for this easy recipe. The floral flavors of rosemary are perfect for the subtle nuances of white wine and it is a fantastic way to spruce up your chicken dinner.
Any white wine will do. This is the ideal excuse to use up the last of that open bottle which may still be fine to drink but is on the verge of being not-so-great. You might also want to consider a sauvignon blanc which will add another layer of herbal intrigue to the chicken.
Rosemary is an herb that is easy to grow in your garden. Whenever you need fresh rosemary for a recipe, simple pick a few sprigs from the shrub. Or. look for it in the produce section. But avoid dried whole leaves of rosemary as they will be like sharp pine needles in the finished dish.
The recipe was designed for 1-pound of chicken breasts. On average, you will get two to three large breasts in a pound, though the wine sauce should easily cover up to four breasts. If you need to bake more chicken, simply increase the sauce recipe.
Gather the ingredients.
Place the chicken breasts in a shallow 9-by-11-inch baking dish.
Season the chicken with salt and pepper.
In a mixing bowl, combine the white wine, olive oil, mushrooms, lemon juice, minced garlic, rosemary, mushrooms, salt, and pepper.
Pour the mixture over the chicken. Make sure to cover the entire chicken breast.
Cover the baking dish with foil and bake at 350 F for 30 minutes.
Remove the foil and bake for an additional 10 minutes.
Serve and enjoy.
Serve the baked chicken over rice or with a light pasta dish. It is also perfect for your favorite potato side.
Store any leftover chicken in the refrigerator. You can enjoy them within three to four days. It is easy to reheat them in the microwave. If you made too many and want to keep them longer, you can freeze the cooked chicken in a freezer bag or container. Be sure to label it with the date and contents. They are best used within two to six months.
Variation: Whole Roast Chicken
You can roast a whole chicken with rosemary and white wine sauce, perfect for a family feast. When roasting a whole chicken, the sauce is placed in the roasting dish around the chicken. The chicken itself is seasoned with rosemary and salt. After roasting, the pan sauce can be strained and then served on the side so guests can spoon it over their pieces of chicken. Or, after you cut up the roast chicken and plate the pieces, top it with the sauce.