braised-chicken-with-onions-and-herbs-5844.json

{
    "directions": [
        "Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; saut\u00e9 until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; saut\u00e9 until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve."
    ],
    "ingredients": [
        "4 large boneless chicken breast halves with skin",
        "2 tablespoons (1/4 stick) butter",
        "1 1/2 cups chopped onion",
        "3 bay leaves",
        "2 1/2 teaspoons chopped fresh rosemary",
        "1 1/2 cups canned low-salt chicken broth",
        "1/2 cup dry white wine"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Onion",
        "Saut\u00e9",
        "Low Fat",
        "Quick & Easy",
        "Wheat/Gluten-Free",
        "Rosemary",
        "White Wine",
        "Maryland"
    ],
    "title": "Braised Chicken with Onions and Herbs",
    "url": "http://www.epicurious.com/recipes/food/views/braised-chicken-with-onions-and-herbs-5844"
}