Thursday, March 10, 2011

Champagne Chicken with Rosemary Tuscan Beans

This isn't your ordinary chik chik! Very flavorful and a great recipe to freeze for those that are doing the make-ahead thing!

Champagne Chicken
1 cup champagne
12 sprigs fresh thyme, minced
3 Tbsp. lime juice, fresh
4 cloves garlic
2 large sprigs rosemary, minced
2 boneless chicken breasts
1/2 tsp. salt
1/4 tsp. pepper

Combine champagne, thyme, lime juice, and rosemary in a bowl or ziplock bag. Add chicken breasts and refrigerate (season with salt and pepper before adding).
Pre-heat oven to 350 degrees. Remove breasts from the marinade and place in a small roasting pan. Reserve marinade.
Roast chicken 20-30 min. basting occasionally with the marinade. Place chicken a platter and cover to keep warm. Pour pan juices and remaining marinade in a saucepan. Cook over med. heat until boiling and reduced. Spoon over chicken and garnish with rosemary.
With this recipe, I sometimes grill the breasts instead of roasting. Both are good!

Rosemary Tuscan Beans
2 cans white northern beans, rinsed.
3 cloves garlic, chopped
2-3 sprigs rosemary, chopped
olive oil
sea salt

Saute minced garlic in a tbsp. of olive oil. Add the chopped rosemary until fragrant. Add the beans and cook over medium heat until flavors are combined. Add a bit of kosher or sea salt.

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