Roasted Chicken Breasts – A French Classic

  • 35 mins total
  • 5 mins prep
  • 30 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Roasted Chicken Breasts.

I have to admit I love to do coupons.  What can I say, what can I say, I am a Sunday morning coupon lady.  Carefully I open the paper and  turn page by page to see where I can find the best deals.

First of all I almost always  shop on Wednesday and Thursday because most grocery stores have their “ Manager Special’. Therefore, I get a kick at the check out counter when I am handed my bill and I can see what I have saved.

Most of all, I do not buy soft drinks or chips or anything that is not needed thus the discount reflecting almost all grocery.

A week ago I meet the founders of Cook, Coupon, Work .  A great web site that specialized on finding your best deals and best coupons from your local and nationwide grocery stores. It was just a matter of a couple of emails and voila special of the week coupon and recipe came to live. I will incorporate their store coupons with my recipes.

Safeway has a special on skinless boneless chicken breasts and therefore last night I played with an old Italian recipe. Simple chicken breasts simmered for 20 minutes with wine, garlic and rosemary.  I must say, easy is the first word that comes to mind, delicious is the other.

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Nutrition Facts
Roasted Chicken Breasts - A French Classic
Amount Per Serving
Calories 130 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 18mg6%
Sodium 35mg2%
Potassium 156mg4%
Carbohydrates 3g1%
Protein 6g12%
Vitamin C 2.7mg3%
Calcium 16mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Roasted Chicken Breasts - A French Classic

  • 35 mins total
  • 5 mins prep
  • 30 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 4 - 4 ounces each large skinless and boneless chicken breast
  • 2 tablespoons olive oil
  • 1/2 cup white wine
  • 1 sprig of fresh rosemary
  • 10 or more unpeeled garlic cloves


  1. Cut the chicken breasts into small pieces (3 per each breast is fine).

  2. Heat the olive oil in a pan and brown the chicken over medium high heat.

  3. Pour in the wine and let evaporate. When the wine has evaporated add the rosemary, garlic cloves salt and pepper.

  4. Reduce the heat to low, cover and simmer for 20 minutes.


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