Brian’s Rosemary Chicken w/Wild Rice Medley

S n p logoPrep time: 15 minutes; cooking time: 15-to-20 minutes
Serves 4

  • 1 to 2 Tbsps. extra virgin olive oi
  • 2 medium garlic cloves, finely diced
  • 1 sprig of rosemary, finely chopped
  • Salt & Pepper
  • 2 chicken breasts, boneless and skinless
  • ½ yellow onion, sliced
  • 1 cup of white wine  (can substitute chicken stock)
  • 1 box of store-bought 5-minute long grain and wild rice medley (follow cooking instructions on box)
  • Garnishes — Parmesan cheese, freshly grated and capers


  1. Heat olive oil in medium skillet over medium-high heat; add half of garlic.
  2. Salt & Pepper one side of chicken; then add half of rosemary on top.
  3. Place chicken in pan seasoned side down to sear.
  4. Add rest of herbs and garlic on top of chicken; add onions.
  5. Turn chicken when lightly browned; add wine.  (If worry about flare-ups, remove pan from heat before adding wine.)
  6. Reduce temperature to medium-low; cover; simmer for 5 to 10 minutes or until chicken is done.
  7. Remove chicken from stove; let sit for about 5 minutes, so juices settle and redistribute.
  8. Serve over rice; garnish with Parmesan cheese and capers.

Note:  Tenderize chicken before cooking by pounding it flat with a heavy object like a tenderizer or small hammer.  Make sure you cover chicken with plastic wrap before pounding.

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