Chicken Breasts With Rosemary & Lemon
Ingredients
4 boneless skinless chicken
1 breast halves -- about 1=
4 rosemary sprigs
4 garlic cloves -- unpeeled
Preparation
pepper 1/2 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) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Servings: 4
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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