Rosemary Chicken New Orleans Style

• 1/4 c olive oil
• 1 bulb garlic (more or less to taste)
• 2 chicken breasts, diced
• 3 bay leaves
• 1 t oregano
• 1/4 cup rosemary
• 1/2 cup wine
• 1 T white wine vinegar
• 3 T lemon juice
• cayenne pepper, salt and black pepper to taste
• bowl of pasta, rice or French bread

1. Heat olive oil in a 12 inch cast iron skillet. Add garlic cloves and saute 2 minutes over medium heat.
2. Do not brown. Add chicken and bay leaves; continue to saute, stirring frequently.
3. Add oregano, rosemary, crushed red pepper, salt and pepper, continuing to stir.
4. Add the wine, vinegar, and lemon juice; simmer until chicken is done and garlic is slightly soft.
5. Before serving, add more olive oil if desired and adjust seasonings to taste.
6. Serve over pasta or rice tossed with parmesan or with French bread.

ubc, garlic, chicken breasts, bay leaves, oregano, ubc, wine, t, lemon juice, cayenne pepper, bowl of pasta

Taken from www.epicurious.com/recipes/member/views/rosemary-chicken-new-orleans-style-50027628 (may not work)