Kitchen Table: Rosemary Medeira Chicken

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Photo by 917press/Courtesy Flickr
Sweet Medeira wine makes this dish a success.

<em>Serves 6</em>
<p>This recipe is a delightful mix of Mediterranean flavors. Substitute apple or mint jelly for the currant jelly for a subtly different sauce, or try red pepper jelly for a little heat.</p>
<p>• 1 cup plain bread crumbs<br />
• 3 to 4 cloves of garlic, chopped<br />
• 4 teaspoons finely chopped fresh rosemary, or 2 teaspoons dried<br />
• 1 1/2 teaspoons finely chopped fresh sage<br />
• Salt and pepper to taste<br />
• 2 egg whites<br />
• 6 skinless, boneless chicken breasts<br />
• 3 tablespoons olive oil<br />
• 1 cup Madeira wine<br />
• 1/2 cup Dijon mustard<br />
• 3/4 cup red currant jelly<br />
• 3/4 cup balsamic vinegar<br />
• 3/4 cup dried cherries<br />
• Fresh rosemary sprigs for garnish</p>
<p>1. Preheat the oven to 200°F.</p>
<p>2. Combine the bread crumbs, half the garlic, 3 teaspoons of the rosemary, the sage, and salt and pepper.</p>
<p>3. Beat the egg whites. Pound the chicken pieces until they are 1/2 inch thick. Brush the pieces with the egg whites and roll in the bread crumbs. Let them stand on a rack for 10 minutes.</p>
<p>4. Heat the olive oil in a large skillet with the remaining garlic. On medium heat, sauté the chicken pieces for about 2 minutes on each side, or until golden. Add 3/4 cup of the Madeira, reduce the heat, and simmer the chicken, covered, for 10 minutes, or until the juices run clear. Transfer the chicken to a heated platter and place it in a warm oven.</p>
<p>5. Place the mustard, jelly, vinegar, cherries, and the remaining wine and chopped rosemary in the skillet and whisk everything together. Simmer, whisking, for 3 to 4 minutes. Return the chicken to the skillet and simmer 2 to 3 minutes longer on each side. The sauce should coat the chicken evenly.</p>
<p>6. Serve immediately on a bed of couscous or brown rice and garnish with sprigs of fresh rosemary.</p>
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<em>Juliette Swenson, Petersburg, Virginia</em>

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<strong>Kitchen Table: March 1998</strong>.</a>

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