Tuscan Lamb Chops (or Chicken) With Rosemary

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops, 3/4 inch thick
• 10 sun-dried tomatoes, coarsely chopped (not oil-packed)
• 1 cup chicken broth
• 1/4 cup madeira wine
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, finely minced
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup cold water
• 1 tablespoon cornstarch

Recipe

• 1 in a small saucepan, cover the sun-dried tomato pieces with chicken broth and madeira; bring to a boil, remove from heat and allow to stand about 10 minutes to plump the tomatoes.
• 2 heat the olive oil in a large non-stick skillet over medium-heat.
• 3 add the lamb chops and brown on both sides; remove from skillet and set aside.
• 4 add shallots and garlic to the skillet and cook briefly (till they become fragrant).
• 5 stir in tomatoes with the liquid and chopped rosemary.
• 6 return the chops to the skillet, cover tightly and cook over low heat (just simmering) for 5 to 6 minutes (longer as needed for chicken breasts) until they are cooked through.
• 7 remove the meat from the skillet to serving platter.
• 8 combine water and cornstarch; add to the skillet.
• 9 cook over medium heat, stirring constantly, until the sauce thickens.
• 10 top the meat with the sauce and serve.