in Italy

SABOs – Rosemary – Chicken Breast in White Wine – Butter Sauce

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Ingredients for 4 servings:

  • 4 chicken breast fillets
  • 2 tsp rosemary, chopped
  • 1 lemon(s) – peel
  • 1 clove(s) garlic
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 shallots
  • 300 ml white wine
  • Salt
  • pepper
  • 3 tbsp butter, ice cold, in pieces

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Chop the rosemary needles and garlic clove and mix with the lemon zest. Flatten the chicken breasts. Rub the chicken breasts vigorously with the seasoning mix and let them stand for 2 hours. Heat olive oil in a pan, fry the chicken breasts for about 4-5 minutes on each side, and then remove. Melt butter in the same pan, sauté the shallots, and deglaze with wine. Bring to a boil briefly, season to taste, and mount with butter. Drizzle the chicken breasts with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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