Verdi Chicken with Thyme and Rosemary
Serving Size / Yield
- 1 C. Verdi spumante sparkling wine
- 12 fresh thyme sprigs or 2 tsp. dried, crumbled
- 2 Tbs. fresh lemon juice
- 4 large garlic cloves, chopped
- 2 large fresh rosemary sprigs or 1/2 tsp. dried, crumbled
- 4 chicken breast halves
Combine first 5 ingredients in large bowl. Add chicken breasts and season with salt and pepper. Cover bowl with plastic and refrigerate chicken at least 6 hours, turning occasionally. This can be prepared one day ahead of time.
Preheat oven to 350°F. Remove chicken breasts from marinade and place in small roasting pan. Reserve marinade. Roast chicken breasts until just cooked through, basting occasionally with marinade, about 35 minutes. Arrange chicken breasts on platter. Tent with foil to keep warm. Pour pan juices into medium saucepan. Add reserved marinade to saucepan. Cook mixture over medium heat until reduced slightly, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.