Chicken Breasts with Rosemary and Lemon |
Course : Chicken
Serves: 4 |
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Ingredients:
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 |
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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.
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Nutritional Information:
168 Kcal 2.0g fat (0.4g sat fat) 11% CFF 68mg Na =20 |
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