Open a bottle of white wine for this chicken recipe and while you're at it, pour a glass for yourself. Cheers!
Ingredients:
4 skinless, boneless, chicken breasts
1/4 cup flour
salt & pepper
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons fresh rosemary, chopped
4 garlic cloves, chopped
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
Dredge chicken breasts in flour, salt, pepper. Heat oil in heavy skillet, large enough to hold chicken in one layer. Add chicken, rosemary and garlic. Cook about 4 minutes until brown on one side. Turn and cook 4 to 5 minutes until golden brown. Do not cover. Pour off fat, leaving chicken, rosemary and garlic. Pour in wine and bring to boil. Add lemon juice and parsley. Cover and cook 3-4 minutes.
2 tablespoons butter
2 tablespoons fresh rosemary, chopped
4 garlic cloves, chopped
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
Dredge chicken breasts in flour, salt, pepper. Heat oil in heavy skillet, large enough to hold chicken in one layer. Add chicken, rosemary and garlic. Cook about 4 minutes until brown on one side. Turn and cook 4 to 5 minutes until golden brown. Do not cover. Pour off fat, leaving chicken, rosemary and garlic. Pour in wine and bring to boil. Add lemon juice and parsley. Cover and cook 3-4 minutes.
