Rosemary Chicken

My mother-in-law calls this dish "Paul's Chicken".

• 6oz chicken breasts (3 of them)
• 9 cloves of garlic (whole)
• 1 tbl butter
• 3/4 cup chicken broth
• 3/4 cup of white (or pink) wine
• 2 tbl fresh rosemary, chopped
• salt and pepper to taste

Notes on the ingredients:

• There is an old adage that says "Don't cook with a wine you wouldn't drink".  This recipie may be the exception to that rule.  Mind you, I used to *love* Beringer's White Zinfindel.  For many years, that particular wine would have been the #1 on my list of wines.  Then I grew up.  That said, there is something about the sweetness and raw fruitiness of white zin that complements the rosemary and garlic well.  If you just can't be seen purchasing such a pedestrian beverage, go with a buttery chardonnay.
• Fresh garlic please.  Buy a head and break it up a few minutes before you toss it in the pan.  It comes out soft and mild, like roasted garlic.
• Fresh rosemary please.  Rosemary is about the simplest herb to grow -- if my black thumb can keep it alive, anyone can.
• Like before, I use the mexican style chicken bullion cubes ("Caldo de Pollo") from Knorr mixed with 3/4 cup of water.
• You are going to want to brown the garlic in butter, but it doesn't have to be exclusively butter.  Feel free to use olive oil and add in just a touch (1 tsp) of butter.

Let's get cooking:

1. Salt and pepper the chicken breasts
2. Melt the butter over medium high heat and toss in the garlic cloves.  Cook for about 2 minutes, moving the garlic constantly.  You want to get just a HINT of color on the garlic at this point.

3. Add the breasts to the pan.  Brown on one side for about 2 minutes, then flip the breasts AND the garlic cloves and brown the other side for about 2 minutes.
4. Add the broth and wine to the pan.
5. Sprinkle the rosemary over the breasts.

6. Bring the fluids to a simmer, then reduce heat and cover.  Cook for 15 minutes, turning the breasts half way through.

7. Remove the chicken and garlic from the pan, then reduce the fluids by about half (until they start to thicken).

8. Serve one breast with 3 cloves of garlic, topped with the reduction.

Serves 3 -- 6 WW Points Plus per serving