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| | Sautéed Chicken in Rosemary Sauce
5 tablespoons of extra virgin olive oil
one 2 1/2 pound chicken, skinned and cut into pieces
Salt and pepper to taste
1 cup of water
3 tablespoons of red wine vinegar
2 cloves garlic, peeled and finely chopped
3 tablespoons of chopped fresh rosemary or 1 1/2 teaspoons of dried rosemary
Heat oil in large skillet. Add chicken pieces, salt, and pepper. Cook over low heat, turning occasionally, until browned.
Add water and cook over high heat until liquid is almost evaporated. Add vinegar, garlic, and rosemary. Cover and simmer for 20 minutes or until chicken is tender.
Transfer chicken and sauce to serving dish, serve at once. Serves 4 or 5 |
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Basic-Recipes.com
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