In the olden times, our Christian brothers and sisters referred to rosemary as the “Holy Herb”. Why? Well, based on Spanish legend, Mother Mary put her cloak over a rosemary bush during the Holy Family’s journey to faraway Egypt, turning the shade of the blossoms from white to blue.
In this day and age, we regard rosemary as a major herb-cuisine player used in most scrumptious dishes. It shines best with lamb or chicken, perfect with a lot of pasta dishes and salad dressings, and even makes a refreshing summer refreshment! Rosemary sometimes doubles up as a Christmas ornament, potpourri or as insect repellent, or its fanatstic scent used in oils and other aroma-generating products.
Tonight, I combined it with my chicken and lemon. I loved the way the sauce coated the cooked chicken after I pan-fried and sliced it. The meat just absorbed a lot of the lemony flavor of the sauce, that plus the aromatic component of the rosemary herb. Obviuosly, I’m a big rosemary fan. People at Edsa Garden House (where I buy my fresh herbs), know how big a rosemary fan I am.
Okay what to do, you will need:
4 pcs chicken breasts, halved
juice of 1 lemon
4 cloves of garlic, minced
5 sprigs of rosemary, chopped
1/4 cup soy sauce
salt and pepper to taste
4 potatoes, french fries cut
1. Season chicken with salt and pepper. Marinate in rosemary, lemon juice, soy sauce and garlic for an hour. Pan-fry in a skillet on medium heat. Remove from pan and let it rest for ten minutes.
2. Meantime, deep-fry potatoes until golden brown. Drain using table napkins. Set aside.
3. Add chicken marinade to the pan used in frying chicken. Try to achieve the “agaw-toyo-mantika” effect.
4. Slice chicken. Toss over to the sauce in the pan until chicken slices are well coated.Add potatoes or put on a plate with the potatoes on the side. Sprinkle with some more rosemary for garnishing.