Updated Nov 24, 2014Chatelaine
- Melt garlic butter in a large frying pan over medium heat. If using regular butter, melt, then stir in minced garlic and sauté for 1 min.
- Add rosemary and chicken. Sprinkle with salt and pepper. Then cook, uncovered, until chicken is golden, about 4 min per side.
- Add wine. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in tomatoes. Cover and simmer, turning chicken occasionally, until springy when pressed, about 6 to 8 more min. Then place chicken and tomatoes on plates and spoon pan sauce overtop. Delicious served with rice or boiled new potatoes.
This speedy sauté gets its sophisticated flavour from rosemary, garlic and white wine.