Pan Fried "slightly Asian" Rosemary Chicken Recipe

Pan Fried "slightly Asian" Rosemary Chicken

From CocoAngela 13 years ago

I love this soy sauce - red wine marinade sauce. It makes your meat amazingly tender!

< Preparation >
Cut the chicken into 2 inch pieces.
Combine the liquid ingredients and herbs in a zip-lock bag, marinade the chicken in the mixture for more than 15 minutes.
< Directions >
1. Remove the chicken from the marinade. Drain the sauce. Heat olive oil in a non-stick frying pan, place the meat, skin down, and cook over medium high heat till the skin browns.
2. Turn the chicken over, add the remaining of the marinade sauce. Cover and cook over medium low heat till the chicken is done.
3. Turn the heat off, put the chicken aside and keep warm. Add fresh cream to the remaining juice in the pan and blend it together. Taste the sauce and add some more cream if it's to salty. Heat the sauce to the low heat just to make it warm to serve. Arrange the chicken and grilled vegetables. Pour over the sauce and serve.

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CocoAngela Tokyo, Japan

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Reviewed by 1 people

It was absalutely Delitious!!!! i'm definetely cooking that again for dinner!
thanks cocoAngela!
P.S. My name is Angela!

fabsticks in loved it