Quick Chicken Rosemary-Garlic Glazed

Rosemary and garlic are the best herbs to use when cooking with chicken. Adding lemon juice and white wine to this dish will make a perfect pan sauce and is very simple to prepare.

Ingredients:
1 lb. boneless chicken breasts, cut into 3 inch lengths
1/4 cup all-purpose flour
1 tsp cayenne pepper
2 tbs coconut oil
1 tbs butter
1 tsp salt
1 tbs fresh rosemary, chopped
4 cloves garlic, chopped
2 tbs sweet radish
1/4 cup olives, sliced
1/2 cup white onions, chopped
1 cup of button mushrooms, sliced
1/2 cup white wine
2 tbs lemon juice
1 tsp black pepper
1 tsp chili flakes

Directions;
In a shallow dish, combine flour,cayenne pepper, salt, and black pepper. Roll the chicken pieces into the flour mixture to coat chicken completely. Shake off any excess flour.

Because rosemary is an hardy herb , I like to use the mortal and pestle to pound this herb into paste along with garlic.
In a large nonstick saute pan, heat oil until hot. Gently place chicken pieces into the hot pan and start browning the chicken. Do not crowd the pan. When the chicken is completely brown, remove the chicken.

 

 

In the same pan, add rosemary- garlic paste, chili flakes and cook for 3 minutes, stirring occasionally until fragrant. Add white onions , sweet radish, olives, and mushrooms. Stir and cook for 7 minutes or until mushrooms are wilted.

 Add white wine and lemon juice.

 Cook to reduce the juice and return the browned chicken back to the pan.

Continue to cook the chicken for another 10 minutes. Stir in butter until emulsified. Season with salt, if needed. Transfer to a serving dish and serve.