Yes, this is very similar to another chicken dish I recently made, but there are some slight differences. First, I paired it with mushrooms instead of green beans and cherry tomatoes. Second, I added a little cooking wine. I used cooking sherry, but marsala or even a white wine would work great in this as well. The wine does give it a little extra pop of taste, but can be left out and still be very good.
Tonight, I paired this with mashed potatoes and steamed asparagus (made in my rice/vegetable steamer). It would also go well with rice and a variety of vegetables, like green beans or broccoli. I have also added some fresh spinach in when I added the mushrooms while cooking, which came out really well too.
Rosemary Garlic Chicken with Mushrooms
What you need:
4 boneless, skinless chicken breasts, pounded thin or cut in half through the thickness
1 small onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1/4 cooking wine, like sherry, marsala, or white
1 package fresh mushrooms, sliced
How to make it:
Heat olive oil in a large skillet over medium heat. Add onion and garlic, stir and cook until soft and translucent.
Season chicken with fresh rosemary, salt, and pepper. Add chicken to the skillet and cook for a few minutes on each side to brown both sides.
Stir in chicken broth, cooking wine, and mushrooms. Cover and cook 15-20 minutes, or until mushrooms are soft and chicken reaches an internal temperature of 165 F.
Serve with rice or mashed potatoes, if desired.