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Chicken and wine saute a fragrant feast

Thursday, September 12, 2002

By Nancy Anderson, Post-Gazette Staff Writer

Deborah Freedman adapted today's Countdown recipe for Rosemary-Mushroom Chicken with Wine from the cookbook "365 Ways to Cook Chicken."

"I added mushrooms, left out the lemon and gave it a new name," the Point Breeze resident said. "You can use any wine that you have on hand."

Sons Ethan, 8, and Lev, 6, enjoy the dish, although Ethan rarely eats chicken without barbecue sauce on it.

Deborah serves the entree with rice or couscous, a green salad and "a good hearty bread to soak up the sauce and spread the soft garlic cloves onto."

We chose basically the same menu with fresh green beans instead of a salad.

Our larger garlic cloves weren't done in the short cooking time, so we boiled them a few extra minutes until soft to the touch.

Husband Larry, a rabbi at Temple Sinai, helps out in the kitchen.

"Both of us love to cook," Deborah said, "so we share the cooking duties." Sounds like a perfect arrangement to us.

Rosemary-Mushroom Chicken with Wine

  • 1 pound boneless chicken breast halves, sliced in half width-wise
  • 1 cup sliced mushrooms
  • 4 to 6 sprigs fresh rosemary, or 2 tablespoons dried, not powdered, rosemary
  • 1 head garlic, separated in- to cloves, don't peel skins (garlic lovers might want to use 2 heads)
  • 1/2 cup white wine or whatever's on hand
  • 1/2 cup chicken broth

    Salt, pepper to taste

In a large skillet, saute mushrooms and garlic cloves in a small bit of oil until mushrooms are soft, 3 to 5 minutes. Add chicken and brown lightly on each side.

Add wine, broth and rosemary. Cover, bring to a boil, reduce heat and simmer about 10 to 15 minutes. Season with salt and pepper, if desired. Check garlic cloves with a fork. If not soft, remove chicken and mushrooms (keep warm) and boil garlic a few more minutes. Serves 4.

Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com. Questions? Call 412-263-1760.

Nancy Anderson can be reached at nanderson@post-gazette.com or 412-263-3549.

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