Of all the herbs, rosemary is one of the most aromatic and assertive, with a woodsy, piney profile and an almost lemon-pepper pungency. A little goes a long way with rosemary, which works beautifully in robust dishes like this skillet chicken for four. Here the rosemary complements fresh nectarines, which bring a contrasting sweetness for a complex and flavorful meal.
You can substitute boneless pork for chicken breasts if you prefer. Add some chicken broth to the skillet after cooking the meat to make a simple, savory reduction sauce, and enjoy!
Rosemary-Chicken Nectarine Skillet
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 21 min | 31 min |
Ingredients
- 4 boneless, skinless chicken breasts, (or boneless pork chops)
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary, thyme or parsley, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2-3 fresh nectarines, pitted and sliced
- 1/2 cup low sodium chicken broth (optional)
- Fresh rosemary sprigs, (optional, for garnish)
Method
- Pat the chicken dry with paper towels. Season both sides with rosemary, salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook on one side until golden-brown, about 4-5 minutes. Flip chicken and add nectarines. Cook until chicken is cooked through and nectarines are just softened, about 4 minutes.
- Add broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce slightly, about 4-5 minutes.
- Return chicken to skillet, topping with some sauce. Garnish with additional rosemary and serve.
- Recipe and photo : Dish Works
