Wow we just came home and the kitchen still smells of this fragrant chicken dinner. The rosemary added so much flavor and it was so quick and easy and healthy.I found this recipe in the American Medical Association Healthy Heart Cookbook. The hubby said this one is a keeper. It is race day so I will be brief. Don't forget to come back tomorrow for a Mother's Day chocolate delight. Happy Mother's Day to all of the Mother's.Chicken with Rosemary & Pearl Onions
1 lbs skinless, boneless chicken breasts, cut into thin strips
10 oz pearl onions
2 tablespoons of olive oil
1 clove garlic minced
2 tablespoons flour
11/2 cup fat free, no-salt-added chicken broth
1/2 teaspoon finely chopped fresh rosemary, plus sprigs for garnish
3/4 teaspoon of salt
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg
1 tomato, peeled,seeded and finely chopped
Bring a saucepan three-fourths full of water to a boil, add the pearl onion, and let stand(blanch) for 1 minute. Drain and immerse in cold water for 5 minutes to stop the cooking. Drain again and slip off the skins. Using a small, sharp knife, trim away the root and stem ends. Set aside.
In another saucepan, heat the olive oil over medium heat. Add the tomato and garlic and cook for about 2 minutes. Sprinkle with the flour and whisk for about 1 minute. Add the broth in a stream, continuing to whisk to keep lumps from forming. Reduce the heat to low and whisk in the chopped rosemary, salt, pepper, and nutmeg. Bring to a boil over high heat, stirring constantly until thickened. Reduce the heat to low and ass the pearl onion and the chicken. Simmer until the chicken is opaque throughout, about 4 minutes. Serve immediately, garnished with the rosemary sprigs.
Asparagus Chickpea Quinoa Salad
3 hours ago