2 tablespoons extra virgin olive oil
4 free-range chicken breast halves, suprême cut
salt, to taste
8 ounces vegetable or chicken broth
4 garlic cloves, chopped fine
3 anchovy fillets in oil, chopped fine
fresh rosemary, to taste, chopped fine
2 tablespoons white wine vinegar
Servings: 4
1. Sauté the chicken breasts in the olive oil, skin side down. Season with salt.
2. Cook until the chicken begins to brown, then turn it and cook for an additional 2 minutes.
3. Add the broth and reduce by two-thirds, approximately 5 minutes.
4. Combine the garlic, anchovies, rosemary and vinegar.
5. When the chicken is done, add the vinegar mixture to the cooking liquid.
6. Remove the chicken from the heat, slice each breast in 6 pieces and arrange on a hot plate. Pour the sauce over the sliced chicken.
4 free-range chicken breast halves, suprême cut
salt, to taste
8 ounces vegetable or chicken broth
4 garlic cloves, chopped fine
3 anchovy fillets in oil, chopped fine
fresh rosemary, to taste, chopped fine
2 tablespoons white wine vinegar
Servings: 4
1. Sauté the chicken breasts in the olive oil, skin side down. Season with salt.
2. Cook until the chicken begins to brown, then turn it and cook for an additional 2 minutes.
3. Add the broth and reduce by two-thirds, approximately 5 minutes.
4. Combine the garlic, anchovies, rosemary and vinegar.
5. When the chicken is done, add the vinegar mixture to the cooking liquid.
6. Remove the chicken from the heat, slice each breast in 6 pieces and arrange on a hot plate. Pour the sauce over the sliced chicken.
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