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Deliciously Aromatic Rosemary Chicken with Sautéed Onion Wine Sauce

Deliciously aromatic rosemary chicken tenderloins topped with simple caramelised onion sauce is a little one pan wonder
  • chicken tenderloins - 8 washed and dried (can also used chicken breasts)
  • rosemary - 2 teaspoons chopped finely (1 teaspoon for chicken and 1 teaspoon for the onions)
  • salt and pepper - to taste
  • olive oil - 1 tablespoon
  • onions - 2 large peeled and sliced into rings
  • white wine - 1/2 cup
  • chicken broth - 3/4 cup
  • margarine/butter - 1 tablespoon (I used dairy free margarine)
  1. 1Sprinkle chicken tenderloins with 1 teaspoon of chopped rosemary and salt and pepper on both sides. Place olive oil in skillet and heat up to medium heat and cook chicken tenderloins about 3-4 minutes per side or until juices run clear. Remove chicken from pan and keep warm. (DO NOT WASH THE PAN)
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