One of my favorite ways to prepare chicken is to infuse it with rosemary.

You can use any kind of forking chicken. I usually use boneless thighs for this one.

Take your chicken and place in a plastic bag and lightly pound it on both sides.

 

Now make like your rough sewing the rosemary threw the chicken starting from the base of the rosemary sprig.

Season your chicken on both sides with fresh ground sea salt, fresh ground black pepper and lightly flour the chicken on both sides with a healthy better tasting flour like kamut, farro, spelt or mung bean flour.

Get your fry pan on medium high heat and lightly spray it with nonstick cooking spray.

When the pan looks heated place the chicken in the pan and cover with aluminum foil.

Depending on the size of your chicken thighs you will need 5-7 minutes on the one side and 4-6 minutes on the other side.

Now you make some sort of pan sauce after the chicken is cooked.

To your pan you deglaze it with white wine or lemon juice or a little of both scraping the bottom of the pan. Maybe a little water or chicken stock, maybe the flour and seasoning that fell off the chicken to thicken. If you used thighs butter isn’t necessary because flavorful fat will come out in the pan. You might need a tiny bit of chicken base to boost the flavor. Add a little oregano maybe and adjust seasoning to your liking.

 

You can use other herbs.

I did a similar dish with lemongrass.

Peal of the dry parts of the lemongrass and slash it up a little. You will need a knife to make little slits in the chicken. Season with sea salt and fresh ground pepper. Flour.

 

I threw garlic, a thai chili, and some ginger in the pan. I made a pan sauce with chicken broth and a little light coconut milk and added some basil. This came out tasty and flavorful with moist flavorful chicken.