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rosemary chicken pillards

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

I found this in an old copy of Sunset Magazine and adapted it slightly.

yield 2 serving(s)
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For rosemary chicken pillards

  • 2
    chicken breasts, boneless and skinless
  • 1/2 tsp
    large grained salt
  • 1/2 tsp
    ground black pepper, divided
  • 1 1/2 Tbsp
    chopped fresh rosemary
  • 1 Tbsp
    olive oil, some used for baking sheet
  • 2 slice
    bacon, crumbled (save 1 tb. grease)
  • 1/4 c
    chopped shallots
  • 1/4 c
    golden raisins
  • 1/4 c
    fruity wine
  • 4 c
    baby arugula or spinach (or mixture)

How To Make rosemary chicken pillards

  • 1
    Preheat broiler, shel 3 inches below heat. Oil a rimmed baking sheet. Pound chicken until each breast is about 1/2 inch thick. Rub with rosemary, salt and half of the pepper. Put chicken on baking sheet. (Save about 1/4 teaspoon rosemary for later)
  • 2
    Broil chicken until just cooked through for about 8 minutes, total (turn once). Remove, cover with foil tent and let rest.
  • 3
    Meanwhile, cook shallots in bacon pan (with 1 Tablespoon grease remaining) stirring often until slightly browned. Add golden raisins and wine. Reduce until about 2 Tablespoons liquid are left. Stir in remaining pepper and 1/4 teaspoon rosemary.
  • 4
    Remove from heat and add arugula/spinach and bacon. Toss gently to coat. Season to taste with additional salt and pepper. Transfer to platter and arrange chicken on top.
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