A few years ago I brought home a small rosemary plant which has grown into a huge shrub. For the most part it's neglected, rarely getting watered or receiving any kind of care. Last year I transplanted it and two weeks later I thought it was a goner; it had taken on a golden-brown hue. Not only did this tough drought tolerant plant manage to survive, but it's grown at least another two feet since then.
It has a lovely scent if you happen to walk too closely and brush against it with your legs. There are very few plants that manage to retain their ability to be fragrant in this heat. I gave up on a scented garden here a number of years ago. It appears they need cooler temperatures and more humidity. Dallasites will tell you that it's quite humid here. I disagree. Brown sugar needs to be kept wrapped, otherwise it turns to rock and I doubt they have ever visited Toronto in the summer when the air gets so thick you could slice through it with a knife. Now that's humidity!
This quick and easy chicken dish combines fragrant rosemary with capers and tomato. I realised afterwards the addition of red pepper flakes would have been nice here, so I have included that as an option.
This dish would be great with steamed vegetables or lightly buttered noodles.
2 skinless and boneless chicken breasts
salt and freshly ground pepper
2 tsp olive oil (and a bit more for later)
1 clove garlic, finely chopped
1 tbsp fresh rosemary, chopped
1 1/2 tsp fresh lemon zest
1/4-1/2 tsp red pepper flakes
1 large tomato, diced
1/2 cup dry white wine
1 tbsp capers, drained
Cut each breast in half lengthwise and gently pound with a meat hammer until each piece is about 1/4 inch thick. Sprinkle both sides with salt and pepper.
Heat the olive oil in a large skillet over high heat. Add the chicken and fry each side until the breasts are golden brown and done; about 2-3 minutes in each side.
Place the chicken on a platter and cover with foil to keep warm.
Reduce the heat to medium and add a small amount of oil to the skillet. Add the garlic and fry for about 20 seconds then add the rosemary, lemon and pepper flakes, if using. Fry for another 10 seconds or so.
Add the tomato and wine. Cook until the liquid has reduced by about one third; about 4-5 minutes. Stir in the capers.
Spoon the rosemary, tomato and caper sauce over the chicken and serve.