One thing that grows abundant in this hot Texas climate is rosemary. Did you know that rosemary plants also repel those pesky mosquitoes? You can add rosemary to meat dishes like I have, but you can also infuse olive oils with it, add it to a tequila cocktail or even use it to jazz up a beautifully constructed cheese board.
For now, I’ve made this Monday a little less manic by sitting down to a nice homemade meal of rosemary chicken. I’ll tell ya how I made it.
Rosemary Chicken
makes 4 – 6 servings
- 4-6 boneless skinless chicken breasts
- A sprig of fresh rosemary
- 1/2 cup of heavy cream
- 1/2 a lemon, juiced
- 1 teaspoon crushed garlic
- 1 tablespoon butter
- Salt & pepper to taste
- Chop the rosemary and sprinkle it over the chicken along with salt and pepper.
- To a pan over a medium-high flame, add a tablespoon of oil and the crushed garlic. Add the chicken and let brown on both sides.
- Once the chicken is cooked through add the lemon and heavy cream and cook until bubbly.
- Serve over pasta, rice or in this case quinoa.
Instant Pot owners did you know….you can cook the perfect quinoa in your Instant Pot in 1 minute cooking time? I mean PERFECT. All you do is rinse your dry quinoa to remove any dust or dirt, add it to your Instant Pot with water or broth and set the manual cooking time to 1 minute. It’s that easy!!
Recipe: 1 cup quinoa + 2 cups water or chicken broth = PERFECT 1 minute quinoa
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