I don’t eat any red meat, but I do eat chicken. So when it comes to recipes, I can never have enough for chicken! I make chicken at least once a week and I’m always looking for different ways to prepare it. I came across this recipe online and thought this sauce would be perfect to make some chicken in! Result — AWESOME! The chicken was juicy and loaded with flavor. My husband even had seconds; which tells me he loved it! You could really add this sauce to any dish, especially pasta!
1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice
3 chicken breasts
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
Add the chicken breasts (season with salt and pepper) and cook about 10-15 minutes or until no longer pink in middle.
You can use the sauce now, but know – the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
Makes ~2/3 cup.
Prep time: 5 min – Cook time: 5 min
Magic Sauce Recipe: http://www.101cookbooks.com/archives/magic-sauce-recipe.html