This post is titled:

Rosemary Chicken with Potatoes

Ingredients

• 1 boneless, skinned chicken breast per person
• 1 potato per person, plus an extra potato
• 2 lemon slices per chicken breast
• 1 sprig of fresh rosemary per chicken breast
• 1/2 cup chicken broth
• 1/2 cup lemon juice
• 1/2 cup white wine
• 1 teaspoon arrowroot or other starch mixed with water

Procedure

1. Preheat oven to 375 degrees Farenheit.
2. Slice the potatoes into 1/4 inch slices and brown them (both sides) in oil. It's fastest if you use multiple frying pans for this step. Make sure at least one of them is oven-safe with a cover. remove slices to paper towel to drain when done.
3. Pound chicken breasts to 1/2 inch thickness, and roll each around a spring of rosemary. You can also add a sprinkle of sage inside before rolling, if you have it. Sear the breasts in oil to lock them into their rolled shape.
4. Drain almost all the oil from the oven-safe pan and cover the bottom with potato slices. Place the browned chicken breasts on top of the potatoes and top each with a couple of slices of lemon.
5. Mix liquids and pour into bottom of pan. Cover, and bake in oven for 45 minutes to an hour, or until the chicken is fully cooked.
6. Pour the starch liquid into the remaining pan liquid and swirl the pan around to mix it. Allow to stand 5 to 10 minutes while the food cools a little bit.
7. Serve each chicken breast on a plate next to 8 to 10 slices of potato. Spoon thickened sauce from pan over chicken and potatoes. Opinions vary on whether eating the rosemary is a good idea, but watch out for the twig at the center.

Enjoy! I make this recipe at home three or four times a year. It's kind of a pain with all the frying, but it's tasty.

2007.12.13 at 12:00am EST

All text and graphics copyright © 2007-2013 Elliott C. Evans except where otherwise noted.

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