CHICKEN WITH GARLIC & ROSEMARY

This week as I was planning our menus, I asked the youngest daughter what she would like to have for dinner. Her response was the chicken they served at Olive Garden.

I’ll be honest, I NEVER order chicken when we go out for dinner, so I had no idea what she was wanting. I did an internet search and there were dozens of “knock off” recipes. I picked the one that sounded good to me and with a few alterations, this is the result.

2 large chicken breasts, cut in half length-wise, and pounded to 1/2 inch thickness

2 tablespoons olive oil

8 oz baby bella mushrooms, sliced

2 tablespoons fresh rosemary, finely chopped

2 teaspoons minced garlic

1/4 cup white wine

12 oz chicken stock

2 tablespoons butter

salt & pepper to taste

In a large saute pan, heat the olive oil and saute the mushrooms on medium heat until lightly browned, approximately 15 minutes.

Salt & pepper the chicken breasts. Add the chicken to the pan with the mushrooms, sprinkle with the rosemary and cook until almost done.

Add the white wine, chicken stock, garlic, and butter to the pan, reduce the heat and simmer until it is reduced by half.