Rosemary & Garlic Chicken

I love a bit of mediterranian cooking in the summer. Fresh rosemary is the best for this one.

2 chicken breasts
2 tbsp olive oil
3 large garlic cloves, minced
2 tsp. fresh rosemary, chopped
1 c. chicken broth
2 tbsp red wine vinegar

Cut breasts into quarters. Season with salt and pepper. Heat oil in large skillet over high heat. Add chicken, saute til brown, about 5 mins per side. Reduce heat to medium-low, cover and fry until chicken is cooked through, about 15 mins. Transfer chicken to bowl. Discard all but 2 tbsp of drippings from skillet. Add garlic and rosemary. Cook until fragrant, about 1 min., stirring constantly. Add broth and vinegar to skillet. Increase heat and boil until sauce is reduced to 1/2 c, scraping up browned bits, about 7 mins. Season sauce to taste with salt and pepper. Return chicken and any accumulated juices to skillet. Cover and cook over low heat until chicken is heated, about 10 mins. Spoon sauce over. Garnish with rosemary.

Serve with fresh bread to sop up the drippings.

Serves 2 - 4

Enjoy,
Myrna

Sopa de Ajo (Garlic Soup)

This is one of my favourite 'I'm not feeling good', soups. If I feel a cold coming on, I make a batch of this and the cold doesn't stand a chance. Also, it tastes really good.

6 tbsp. olive oil
6 cloves garlic, chopped (I use alot more than this)
6 slice bread, cut into cubes
1 tsp paprika
7 cups chicken stock
salt to taste (optional - I find the stock is salty enough)
1 egg slightly beaten
chopped parsley (optional)
Mozzarella cheese (optional)

Heat oil in a soup pot, add the chopped garlic and bread cubes. Fry unitl lightly golden, then stir in paprika. Add the stock and salt. Cover & simmer for 5 - 10 mins. The bread should be almost dissolved. Pour egg into soup stirring to break it up as it poaches (it should resemble shreds). Cook another minute, until egg is done, then ladle into soup bowls and top with chopped parsley.

I tend to leave out the parsley, instead I like to add shredded mozzarella cheese on top.

Serves 4

Enjoy,
Myrna