Savory Chicken Saute

Savory Chicken Saute


I think savory means cooked with interesting spices. This meal was prepared with dried rosemary leaves. It was OK but I wonder what it would have been like with fresh rosemary. I’ll know in a few months when our rosemary comes to life again. Of course, you can use other interesting spices like basil, oregano or cilantro. When you make this dish, please post your ideas of how to make it tasty.
The idea for this recipe came from The South Beach Diet by Arthur Agatston, MD. Great diet for me. I can lose about 5 pounds a week during the first two weeks and with discipline keep it off for a while.

Savory Chicken Saute
Serves 2


2 T extra virgin olive oil
4 to 6 chicken tenders
1 onion chopped into medium pieces
2 cloves of garlic, minced
2 t dried rosemary leaves or 1 T fresh rosemary leaves, chopped
1/2 C white wine
salt and fresh ground pepper to taste


Heat the oil in a skillet over medium heat. Saute the chicken tenders in the oil for about 4 minutes. Turn them over. (They should be browned.) Add the onion and garlic. Cook for 3 minutes or so until the onion just begins to soften. Add the rosemary and wine. Cover and cook for about 5 minutes until the onion is tender-crisp. Season with salt and pepper.


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