Rosemary Chicken with Sautéed Onion Wine Sauce
Rosemary Chicken with Sautéed Onion Wine Sauce
Ingredients
Instructions
Ingredients
- eight fowl tenderloins
- 2 tsp rosemary clean chopped finely (1 teaspoon for hen and 1 teaspoon for the onions)
- salt and pepper to flavor
- 1 tbsp olive oil
- 2 huge onions peeled and sliced into jewelry
- half of cup white wine
- 3/four cup hen broth
- 1 tbsp margarine/butter (I used dairy free margarine)
Instructions
- Sprinkle hen tenderloins with 1 teaspoon of chopped rosemary and salt and pepper on both facets. Place olive oil in skillet and warmth as much as medium warmth and cook dinner fowl tenderloins about 3-four minutes consistent with facet or until juices run clear. Remove fowl from pan and keep heat. (DO NOT WASH THE PAN)
- Add the sliced onions to the pan and add 1 teaspoon of rosemary and salt and pepper to taste. Saute onions till barely golden brown however nevertheless have a pleasing little aldente crunch approximately 5-8 minutes. Remove onions from the pan and maintain warm.
- Add white to pan and deglaze pan for approximately 2 mins to allow the alcohol to burn off. Add the fowl broth to the wine sauce and allow to reduce sauce to reduce by means of 1/2. Check and alter seasoning. Add the cooked hen and onion returned to pan to rewarm and then upload margarine/butter to the pan and remove from the heat. Stir to melt the margarine/butter.
- Serve Rosemary Chicken with Caramelized Onion Sauce on a plate with bird on the bottom mounded on top with onions and drizzled on pinnacle with the wine sauce. Enjoy!
