Recipe: Rosemary Chicken

A great way to prepare chicken cutlets: rosemary chicken

Here’s a simple chicken dish that I learned from my childhood next door neighbor Amelia who was originally from Genoa, Italy.  My mother prepared this dish at least once a weak during the winter months (my sister and I would jump with joy when we saw this dish at the dinner table).  Amelia had her own rosemary bush in her backyard (preserved in winter with a glass dome) but you can buy your rosemary at the market!.
Ingredients:

- Day old chicken cutlets (made from the breast or thigh)
- 1 – 1.5 cups of chicken stock
- Bunch of fresh rosemary
- Bunch of fresh parsley
- Freshly ground black pepper

Process:

Rosemary chicken is best prepared with day old chicken cutlets made from chicken thighs or breast (here’s my chicken cutlet recipe).  Start by adding a bit of chicken stock to a saute pan (about 1 cup) and a good bunch of fresh rosemary. Bring the ingredients to a slow simmer and add your chicken.  Simmer for about 10-15 minutes with a lid (turning the chicken once during the cooking process).  You can add a bit of freshly chopped parsley and black pepper just before serving.  That’s it; you’ll be amazed at the wonderfully rich rosemary flavor and how tender the chicken becomes!  I like serving the chicken dish with white rice and a fresh, mixed green, salad.

chicken breast and rosemary with a green salad