1/2 lb boneless breast of chicken cut into chunks (preferably hormone and anti-biotic free)
1 cup Chicken Stock
1/4 cup Apple Cider Vinegar
2 tsp Oregano
2 tsp Rosemary
1 Tbsp Unsalted Butter
1/4 cup Heavy Cream
1/2 cup grated Parmesan Cheese
Salt and Pepper to taste
I had these ingredients in my fridge and just started to chop and toss everything in and it all came together deliciously! I served it with Quinoa Angel Hair Pasta but it would also go nicely with any rice or grain.
Let the broiler do all the work, and enjoy the reward: crisp-tender green beans with a kiss of smoky char, juicy tomatoes, and a mellow roasted garlic sauce. Look for slender haricots verts in the prepared produce section of the supermarket.
Baking boneless, skinless chicken breasts often results in a bland, dried-out dinner. But with a few quick tricks and our simple Crispy Baked Chicken Breasts recipe, the CHOW Test Kitchen's Amy Wisniewski shows you how to get juicy, flavorful meat every time.