Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Boneless skinless chicken |
\N \N | Breast halves -- about 1= |
4 \N | Rosemary sprigs |
4 \N | Garlic cloves -- unpeeled |
\N \N | Date: 04-15-94 (20:09) Number: 208 From Ned's Opus |
pepper ½ cup dry white wine -- or broth 2 Tbsps lemon juice 2 Tbsps chopped fresh parsley
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.
per serving: 168 Kcal 2.0g fat (0.4g sat fat) 11% CFF 68mg Na =20 Recipe By : modified from a magazine clipping by Rosemary Winters From: Terri Woltmon
Date: 04-15-94 (20:09) Num (4) Cooking