Party Ready Chicken Breasts Ingredients: 2 lb. boneless, skinless chicken breasts 2 Tbsp. extra-virgin olive oil 3 tsp. dried rosemary 10 large leaves fresh sage 1 ½ cups dry red wine 4 tsp. garlic, minced ½ tsp. red pepper flakes Garnish: fresh sage cut in narrow strips Method: 1. Season chicken with pepper. Heat oil in a large heavy nonstick skillet over medium heat. Add chicken, rosemary, and sage and cook, turning chicken occasionally, 15 minutes or until golden brown. 2. Add ¼ cup of the wine, the garlic, and pepper flakes. 3. Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 Tbsp. of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown blaze. Remove to warm serving plates. 4. Add remaining 2 Tbsp. wine to skillet and cook, stirring in browned drippings from bottom of pan. Spoon pan juices over chicken and garnish. Serves: 4
Party Ready Chicken Breasts Ingredients: 2 lb. boneless, skinless chicken breasts 2 Tbsp. extra-virgin olive oil 3 tsp. dried rosemary 10 large leaves fresh sage 1 ½ cups dry red wine 4 tsp. garlic, minced ½ tsp. red pepper flakes Garnish: fresh sage cut in narrow strips Method: 1. Season chicken with pepper. Heat oil in a large heavy nonstick skillet over medium heat. Add chicken, rosemary, and sage and cook, turning chicken occasionally, 15 minutes or until golden brown. 2. Add ¼ cup of the wine, the garlic, and pepper flakes. 3. Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 Tbsp. of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown blaze. Remove to warm serving plates. 4. Add remaining 2 Tbsp. wine to skillet and cook, stirring in browned drippings from bottom of pan. Spoon pan juices over chicken and garnish. Serves: 4
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