Cooking Recipe Chicken Breasts With Rosemary & Lemon
Recipe Ingredients
Directions
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