8 chicken breasts, boned and skinned
1/3 cup fresh rosemary leaves, cleaned from sprig
½ teaspoon freshly ground pepper
¾ teaspoon salt
3 tablespoons olive oil
Worcestershire sauce
½ cup dried bread crumbs
¼ cup olive oil
1 can chicken broth, divided as directed
1 medium onion sliced
2 garlic cloves, minced
1/3 cup flour
1 cup heavy cream
½ cup raspberry vinegar
Rosemary Paste: Using a spice grinder or a mini chopper, chop up rosemary with the salt until fine and then slowly add pepper and olive oil to make a paste.
Pat chicken breasts dry and brush with rosemary paste and Worcestershire sauce
on both sides. Coat chicken with bread crumbs. Preheat oven to 350º. Put
¼ cup of olive oil in baking pan and arrange prepared chicken breasts
in pan. Put in preheated oven for 15 minutes on one side and turn over for another
15 minutes. While chicken is baking, prepare sauce.
Sauce: Put about ¼ cup of chicken broth in sauté pan. Add onion and garlic and stir. Cover and cook gently for about 5 minutes. Remove from heat and stir in flour. Cook for about 1-2 minutes. Add remaining broth, cream and raspberry vinegar. Stir ingredients until well mixed and bring to a gentle simmer. Cook for about 30 seconds. Pour some sauce around chicken in baking pan once chicken has cooked on both sides. Chicken is done when juices run clear after piercing it with a fork.
Remove the chicken to serving platter and pour remaining sauce into bowl.