Rosemary Chicken

Course : Diabetic
Serves: 4
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1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breast -- cut into pieces
2 tablespoons vegetable oil
1/2 cup water
1/2 cup white wine
1/4 cup baby pearl onions -- or chopped onion
2 tablespoons fresh rosemary -- or
1 tablespoon dried rosemary

Preparation / Directions:

Combine the flour, salt, and pepper and place the mixture in a paper bag. Shake the chicken pieces in the bag to coat. Heat the oil in a skillet and brown the chicken pieces. When evenly browned, add the water, wine, onion, and rosemary. (The alcohol in the wine will evaporate, leaving only the flavor.) Simmer for 30 minutes. Uncover and cook a few minutes more. Serving size: 3-4 oz

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