Rosemary Shredded Chicken Recipe

I am definitely mixing things up in the kitchen.  I have a few stand-by meals I like to cook, but I'm trying to use more herbs and spices and see what I like.  I have long neglected rosemary as a seasoning.  I use it when a recipe calls for it, but otherwise it just sits in my spice cabinet.  So last night I decided to slowly simmer some chicken in chicken broth and used rosemary as my main seasoning.  It was absolutely delicious!  The rosemary was so fragrant :)

Rosemary Shredded Chicken Recipe:

• Chicken (I used skinless, boneless breasts)
• Chicken Broth/Stock--fat-free, reduced sodium
• Mushrooms (optional)
• Green Onions, chopped
• 1 Celery Stalk (cut in half - removed towards the end of cooking)
• Garlic (I used about 4 cloves, but you can increase/reduce to your liking)
• Ideal Protein Sea Salt (I used generously, but again to taste)
• Pepper (to taste)
• Dried or fresh rosemary (to taste)

Begin by filling a pot part-way with chicken broth.  Then add your veggies so they can begin seasoning the broth while you cut up your chicken.  I just cut each breast into 3 parts, but you can put them in whole or cut up.  Season your chicken and stock and add the chicken to the broth.  My breasts were mostly covered by the broth.  

Cover and simmer, stirring occasionally until the chicken starts to shred when you stir.  Add more broth or water as needed to keep the chicken moist--the chicken does not have to be completely covered with broth.  I cooked this on low heat for about 3 hours.  Taste to make sure the seasoning is right!  Once you are ready, shred the chicken with a fork--the broth should be pretty reduced.  

Enjoy!