Chicken Breasts with Rosemary and Lemon

Course : Chicken
Serves: 4
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4 medium boneless skinless chicken breast halves
4 sprigs rosemary sprigs
4 cloves garlic -- unpeeled
1 teaspoon pepper
1/2 cup dry white wine -- or broth
2 Tablespoons lemon juice
2 Tablespoons chopped fresh parsley

Preparation / Directions:

Coat a non-stick skillet with cooking spray. Heat over medium heat until hot. Trim all visible fat from chicken. Place in a single layer in the skillet. Sprinkle with pepper; add garlic cloves and rosemary. Cook about 4 minutes until one side is brown. Turn and cook 4-5 minutes longer to brown the other side. Pour in wine and bring to a boil. Add lemon juice and parsley. Cover closely and simmer 3 minutes longer or until chicken is fork tender and no longer pink. Remove and discard garlic cloves. Serve chiken at once.


Nutritional Information:

168 Kcal 2.0g fat (0.4g sat fat) 11% CFF 68mg Na =20

1 Kitchen's say:
  (4 3/4 Stars!)
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