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+ servings

Baked Garlic Rosemary Chicken with Sherry-Simmered Carrots

A delightful holiday meal!
Prep Time20 minutes
Cook Time52 minutes
Marinade Time2 hours
Servings - 4 servings

Ingredients 

Garlic Rosemary Chicken

  • 1 cup Holland House white cooking wine
  • 1/4 cup Holland House white wine vinegar
  • 1/4 cup olive oil
  • 2 stalks fresh rosemary leaves chopped
  • 4 garlic cloves crushed
  • 1 tsp salt and pepper each
  • 4 small boneless skinless chicken breasts, about 1/3 lb.
  • 1 lb. angel hair pasta noodles
  • 1 Tbsp rosemary leaves chopped
  • Salt and pepper

Sherry-Simmered Carrots

  • 1 lb. baby carrots halved lengthwise
  • 1 Tbsp butter or dairy-free margarine
  • 1 Tbsp brown sugar
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • 1/2 tsp rosemary leaves chopped
  • 2/3 cups Holland House Sherry cooking wine divided
  • 1 tsp cornstarch
  • Salt and pepper to taste

Instructions

  • In a small container with a lid, shake the white cooking wine, white wine vinegar, olive oil, fresh rosemary leaves, crushed garlic, salt and pepper. Place the chicken breasts in a shallow baking dish or bowl and pour the marinade over the top.  Let marinate for at least 2 hours, ideally overnight.
  • Pour the chicken and marinade into a baking dish that will hold it (I used an 8x8 glass pyrex). Bake at 350 for 50-55 minutes, or until chicken is cooked through.  Cooking time will vary with the thickness of the chicken.
  • Prepare the pasta noodles as directed on the package.  Drain and save 1/2 cup of the cooking liquid.  Place the noodles into the serving bowl and toss with the reserved liquid, the rosemary leaves and salt and pepper.
  • Prepare the sherry-simmered carrots.  Cut all the baby carrots in half, lengthwise.  In a large skillet, melt the butter and brown sugar.  Add the lemon juice and dijon mustard and combine.  Add the chopped rosemary and 1/3 cup of the sherry cooking wine.  Cover and let simmer over medium low heat for a few minutes.
  • In a measuring cup, or small bowl, whisk together the other 1/3 cup of the sherry cooking wine with the cornstarch.  Pour over the cooking carrots and stir together.  Sauce will thicken quickly.  Remove from heat and serve warm.
  • Serve Baked Garlic Rosemary Chicken over pasta with Sherry-Simmered Carrots.