Chicken Osamara

Many Years ago, we had a friend from Venezuela staying with us in New York. I was out and he answered the phone. When I returned, he told me that “Osamara” called and it was very important. Trouble was I had no idea who Osamara could be. Turned out to be my friend and work associate, Rosemary. In her honor, and his I renamed this dish and its variation: Chicken Osamara and her sister.
 
 
Chicken Osamara, Bone in, Skin on,
Served with Baked Zucchini Pancakes

2 Servings

                                                                                  Net carbs:

Method 1    11g.

Method 2      0g.

Note: The difference in Carbohydrate grams is Method 1 used flour to protect the chicken and wine to create the sauce. .Method 2 does not.

If you use fresh Rosemary, Chop it very finely. If you use dry Rosemary, crush it in the palms of your hand.

Boneless skinless preparation:

2 – Boneless skinless chicken breasts

1 – TBSP. olive oil

Salt and pepper to taste (and your doctor’s orders)

Zest of ½  lemon

1 – grated garlic clove

1 TBSP. fresh

or

2 tsp. dry Rosemary

1 – TBSP fresh chopped parsley

2 –TBSP. flour

2 – Tbsp. Olive oil or butter (or combination) for frying

For the sauce:

1 –TBSP. butter or olive oil

1 – shallot sliced thinly

Juice of ½ lemon

½ – cup dry white wine OR chicken stock

1 – tsp. Dijon Mustard

How I prepare this recipe:

Place chicken breasts between two sheets of plastic wrap or waxed paper. Using a rolling pin or flat heavy skillet, pound the breast until they are about ½ inch thick and are even in thickness.

Place the chicken a bowl and add the grated garlic, oil, salt & pepper, Rosemary, parsley and lemon zest. Allow to sit in the refrigerator for at least 40 minutes or over -night.

Pre Heat oven to 350

Lightly dredge the chicken breasts in flour and allow to dry for 2-3 minutes. Place presentation side down in a frying pan. Cook over medium heat for 5 minutes. Turn and cook the other side for 5 minutes. Remove from pan and place in the oven while making the sauce.

Melt the butter and cook the shallot for just about a minute until it starts to soften but not brown. Add the mustard, white wine or stock and cook for 2-3 minutes until slightly reduced. Plate the chicken breasts and spoon the sauce over.

Skin on method:

2- Chicken breasts skin on bone in

1 – TBSP. olive oil

Salt and pepper to taste (and your doctor’s orders)

Zest of ½  lemon

1– grated garlic clove

1-Small shallot minced finely

1 TBSP. fresh

or

2 tsp. dry Rosemary

1 – TBSP fresh chopped parsley

Juice of ½ lemon

How I prepare this recipe:

Slightly lift the skin from the breasts to allow the marinade to get between the skin and the meat. Combine all ingredients EXCEPT the lemon juice in a bowl with the chicken. Marinate in the refrigerator for at least one hour but or over- night. Add the juice of the lemon just before cooking.

Preheat oven to 325

Cook skin side down for 35 minutes. Turn and raise the heat to 350 and cook 20-25 minutes more until the skin is brown.