I was born and bred in Johannesburg but yearned to live in Israel from the first time I visited in my early teens. My annual 'Israel Fix' was the highlight of my year and spending time with my very special Israeli family was as much of an attraction as the country itself. In between exploring the bowels of downtown Tel Aviv, I would invariably use this opportunity to further my cousin's culinary education, and I could regularly be seen heading out to pick a few sprigs of rosemary from the bush on the corner of her street.
Never did I imagine that the time would come that I would not only live here, but that I'd find a house within meters of this cousin who is more like a sister to me, and that the very same rosemary bush would one day be at the corner of my street too.
I offer you this flavorful recipe in tribute to this typically Mediterranean herb...and as proof that sometimes dreams really can come true.
ROSEMARY CHICKEN 'N CREAMY MUSHROOM TAGLIATELLE
1 teaspoon crushed garlic
1/4 cup finely chopped parsley
1/2 teaspoon salt
2 teaspoons finely chopped rosemary
6 skinned, boneless chicken breasts
3 tablespoons sunflower oil
1 chopped onion
2 cups sliced white mushrooms
1 tablespoon soya sauce
2 tablespoons flour
1 1/4 cups chicken stock
1/4 cup sweet red wine/sherry
1/2 cup non dairy savory cream
1 teaspoon lemon juice
1: Combine garlic, parsley, salt and rosemary then carefully cut a slit in the side of each chicken breast and open like a book.
2: Divide the herb mixture between the breasts and sprinkle inside then pinch the breasts closed again.
3: Heat 2 tablespoons oil in a large frying pan and quickly seal the breasts on each side then remove from pan before brown.
4: Add remaining tablespoon of oil and fry the onions then add mushrooms and cook over low heat till just soft.
5: Add the soya sauce and mix through, sprinkle in the flour then stir the stock and cook till thickened.
6: Add the sherry, non-dairy cream and lemon juice then return breasts in a single layer to the pan.
7: Simmer gently over low heat for about 10 to 15 minutes till cooked through and serve with pasta.
This chicken looks so impressive with its herby filling...and it's so easy to produce!