Recipe by: Gaylin Altfeld

Source: Family recipe

Serves: 2 – 4


  • Two large breasts (cut in half) or four smaller breasts (Bone in and skin on works best)
  • Oil and butter to coat the pan
  • Rosemary dried or fresh (a small handful)
  • Salt and pepper for seasoning


  • Heat up the pan with some oil/butter
  • After seasoning the chicken breasts, put them skin side down over medium high heat.
  • Cook for about 3-5 minutes or until the skin is golden brown
  • Turn them over and sprinkle with rosemary (dried or fresh)
  • Cover the pan and turn the heat down to low and cook till the breasts are done (about 20 min)
  • When done, transfer to a plate to rest
  • Reserve the juice for sauce over the breasts or if serving with polenta

Download PDF version here: american-rosemary-chicken-gaylin-altfeld