I’ve lived in Westford now for over 19 years and have had the good fortune to have a neighbor who likes to cook as much as I do. When items run low I can pick up the phone and 9 out of 10 times she has what I don’t have. My neighbor rarely gives me a recipe that I don’t like. When she hands you a recipe or puts one in your mailbox you just know it’s going to be awesome. A lot of the times over the years we’ve sent the extra baked goods over to each other's house so we won't eat it all. By doing this we get to share some great recipes.
Here is a recipe that goes back almost 15 yrs I think. I’ve had it for a long time and have passed it on to friends who like it as well and thought I’d share it. It comes from my neighbor Barb (great cook) who in turn got it from her mother in
law. Her mother in law is also a really good cook and I am honored to receive many a recipes from her. It’s a great recipe and can be served to company, they too will enjoy it. It’s Rosemary Chicken with Rice Pilaf, Sauted Asparagus and Corn and that’s what’s for dinner.
2lbs Boneless skinless Chicken Breasts
3 Tablespoons Butter
3Cloves Garlic minced/chopped
Salt and Pepper
1/3 Cup White Wine Vinegar (white vinegar is fine too)
1 Pint Heavy Cream
3 Whole Sprigs Fresh Rosemary
Directions: Preheat an oven to 350 degrees. Spray a 13x9 Pan with cooking spray.
In a large sauté pan melt butter. Sprinkle each breast with salt and pepper and cook in butter. Remove to 13x9 Pan.
To the hot pan add your onions, garlic and kind of deglaze the pan with the white wine vinegar until the vinegar is almost dissolved. Then add the carton of heavy
cream, rosemary, and bayleafs. Bring to a boil, reduce the sauce by half and
then pour over the chicken.
Bake UNCOVERED for 40 mins. I serve this over rice. Remove the rosemary and bayleaf before serving.
I don’t make it so often due to the heavy cream but every time I do make it, it’s just so good. Hope you enjoy!