Last Shabbat, I made my sister’s recipe for “fifteen-minute chicken.” It is simple, yet exceptionally tasty. I don’t make it often, but every time I do, I am overwhelmed by how little effort it takes, yet yields such gustatory reward. Below is my slight tweaking of the recipe (for added ease, kashrut and health benefit):
8 cloves garlic
4 chicken breasts halves, cut into finger-sized pieces
¼ cup flour
¼ cup canola oil
1 tablespoon rosemary (fresh is best)
Salt and pepper to taste
3 tablespoons fresh lemon juice or wine
1 tablespoon fresh parsley, finely chopped
Peel and halve the garlic cloves. Rub the sides and bottom of a large, deep frypan with the cut side of the cloves, then add the oil.
Roll the chicken pieces in flour. Heat the oil in the pan, then add the chicken and cook over high heat, turning after about 3 minutes. Cook until the chicken is no longer pink, and the outside is a crisp, golden brown. Sprinkle rosemary, salt and pepper to taste, and stir. Add the liquid to de-glaze the pan and stir to coat the chicken. When most of the liquid has evaporated, transfer to a serving platter and garnish with parsley.
Serve immediately, or cover well and gently rewarm for Shabbat lunch.
Shimshonit 
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