Chicken In Cava
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | May 1992 | 1 | Servings | |
INGREDIENTS
| 1 | c | Dry cava or other sparkling |
| wine | ||
| 12 | Fresh thyme sprigs or 2 | |
| teaspoons dried crumbled | ||
| 2 | T | Fresh lemon juice |
| 4 | Garlic cloves, chopped | |
| 2 | Fresh rosemary sprigs or 1/2 | |
| teaspoon crumbled | ||
| dried | ||
| 4 | Chicken breast halves |
INSTRUCTIONS
Combine first 5 ingredients in large bowl. Add chicken breasts and season with salt and pepper. Cover bowl with plastic and refrigerate chicken at least 6 hours, turning occasionally. (Can be prepared 1 day ahead.) Preheat oven to 350F. Remove chicken breasts from marinade and place in small roasting pan. Reserve marinade. Roast chicken breasts until just cooked through, basting occasionally with marinade, about 35 minutes. Arrange chicken breasts on platter. Tent with foil to keep warm. Pour pan juices into medium saucepan. Add reserved marinade to saucepan. Cook mixture over medium heat until reduced slightly, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve. Serves 4. Bon Appetit May 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4913
Calories From Fat: 114
Total Fat: 12.7g
Cholesterol: 292.4mg
Sodium: 518mg
Potassium: 5076.9mg
Carbohydrates: 163.5g
Fiber: 3.7g
Sugar: 72.8g
Protein: 112g