Rosemary Chicken with Peppermint

Kitchen Table

June/July 1996
By The Herb Companion staff 
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Serves 4
This flavorful dish is especially delicious with egg noodles.

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Marinade

  • 2 teaspoons fresh rosemary
  • 1/4 teaspoon peppermint extract
  • 1/4 cup cider vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons cooking oil
  • 3 cloves garlic, pressed
  • 1/8 teaspoon cayenne pepper

Chicken

  • 4 chicken breast halves with skin
  • 1 cup chicken broth
  • 2 tablespoons ketchup
  • 1/2 cup plain yogurt
  1. Combine the marinade ingredients and pour over the chicken breasts. Marinate them at least 30 minutes, turning occasionally.
  2. Place the chicken pieces in a broiler pan, skin side down. Broil 5 inches from the heat for 15 minutes. Turn the pieces and pour the remaining marinade over them. Broil 10 to 15 minutes longer, or until the juices run clear when you pierce the meat.
  3. Remove the chicken pieces from the pan. Add the broth and ketchup to the liquid remaining in the pan. Boil the liquid, stirring occasionally, until it is reduced by one-third. Stir in the yogurt; heat but don’t boil.

—Regina Dye, Kingsport, Tennessee

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