Rosemary-Citrus Chicken (or tofu - and the tofu version is Vegan!!)?

Rosemary-Citrus Chicken

How about some Rosemary-Citrus Chicken (or tofu - and the tofu version is Vegan!!)?

I was trying to come up with a name for this dish - because it was completely made up out of my head this evening as I was cooking.  Gina (my wife) suggested Rosemary-Citrus Chicken (or Tofu) simply because it has many flavors - but the rosemary and the citrus are the prominent notes.

In the past, I've made chicken piccata and I love chicken marsala - and I make a combination of the two that I call "chicken marcata" but I wanted to try something a bit different than either of those.  I used my "chicken marcata" as a basic starting point in my head for what I wanted to do and went from there - and if you're reading this and you're vegetarian or vegan, I'll be including the second version I made at the same time for my wife.

I will start with the chicken version - if you scroll down you'll find the tofu/vegetarian/vegan version.

Rosemary-Citrus Chicken (scroll down for Vegan/Vegetarian version)

Ingredients

• 2-3 large boneless chicken breast sliced or pounded thin
• 1 cup flour
• 3-4 tbsp butter
• olive oil for browning
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup white wine
• 1/2 cup marsala wine
• 2 1/2 cups chicken broth
• 2 sprigs rosemary
• juice from medium size lemon
• juice from medium size orange
• Between 1/2 - 1 cup portobello mushrooms (optional - depends on IF you like mushrooms.  If not, omit them.  If so, decide how many and what variety you like)

Directions

1. Sprinkle spices of your choice over chicken slices (I use garlic powder, dried ground rosemary, dried basil, oregano, seasoned salt and fresh ground pepper - very lightly).
2. Dredge seasoned chicken through flour on both sides and let sit while heating oil.
3. Heat olive oil (I use a garlic-infused oil) and butter over medium high heat in heavy bottomed pan.  I prefer to use something other than a non-stick pan for this.  Stainless steel works well.
4. Heat chicken until it's golden brown on both sides (add additional oil/butter if necessary).
5. Remove chicken from pan and add onions and mushrooms (if you choose to use them).
6. Cook onions and mushrooms in the same pan you used for the chicken - if necessary add additional oil/butter.
7. Add minced garlic to the onions and mushrooms for about one to two minutes (long enough to cook but not to burn).
8. When the garlic, onions and mushrooms are ready, add the wine (both the white wine and the marsala).  Scrape the bottom of the pan to get all of the "good stuff" that may be stuck there and then reduce the wine by half.
9. Add the chicken broth, orange and lemon juice and bring to a boil.
10. Add the sprigs of rosemary and then put the chicken back in the pan.
11. Continue cooking over medium heat until the sauce starts to thicken.  You may also thicken the juices with a water/cornstarch slurry if you'd like.

Rosemary-Citrus Tofu

Rosemary-Citrus Tofu

Ingredients

• 1 block firm or extra firm tofu, sliced about 1/2 inch thick
• 1/2 cup flour
• olive oil for browning
• 1/2 small onion, diced
• 1 clove garlic, minced
• 1/2 cup white wine
• 1/4 cup marsala wine
• 1 1/2 cups vegetable broth
• 1 sprig rosemary
• juice from small lemon
• juice from small orange
• 1/2 cup portobello mushrooms (optional - depends on IF you like mushrooms.  If not, omit them.  If so, decide how many and what variety you like)

Directions

1. Sprinkle spices of your choice over tofu slices (I use garlic powder, dried ground rosemary, dried basil, oregano, seasoned salt and fresh ground pepper - very lightly).
2. Dredge seasoned tofu through flour on both sides and let sit while heating oil.
3. Heat olive oil (I use a garlic-infused oil) over medium high heat in heavy bottomed pan.  I prefer to use something other than a non-stick pan for this.  Stainless steel works well.
4. Heat tofu until it's golden brown on both sides (add additional oil if necessary).
5. Remove tofu from pan and add onions and mushrooms (if you choose to use them).
6. Cook onions and mushrooms in the same pan you used for the tofu - if necessary add additional oil.
7. Add minced garlic to the onions and mushrooms for about one to two minutes (long enough to cook but not to burn).
8. When the garlic, onions and mushrooms are ready, add the wine (both the white wine and the marsala).  Scrape the bottom of the pan to get all of the "good stuff" that may be stuck there and then reduce the wine by half.
9. Add the vegetable broth, orange and lemon juice and bring to a boil.
10. Add the sprigs of rosemary and then put the tofu back in the pan.
11. Continue cooking over medium heat until the sauce starts to thicken.  You may also thicken the juices with a water/cornstarch slurry if you'd like.

Serve over eggless pasta or rice and enjoy!