2 chicken breasts, diced (2 lbs.)
1 teaspoon fresh rosemary, minced
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
Heat oil, garlic and rosemary in a large sauté pan over medium high heat. When oil gets to smoking point add chicken, season with salt and pepper and sauté. Cook until the pieces begin to brown on all sides, and all pink is gone from each piece (about 8-10 minutes, depending on the size of the chicken pieces). Hint, do not overcrowd the pan with chicken pieces to establish more caramelized color on the chicken.