Chicken Rosemary

Recipe courtesy of Diane Michelson, Gerrardstown, W.Va.

  • 4.0 boneless skinless chicken breast half
  • 1.0 tablespoon olive oil
  • 2.0 cloves fresh garlic, pressed or minced
  • 1.0 teaspoon dried rosemary leaves, crushed
  • 0.25 cup white wine
  • salt, to taste
  • black pepper, to taste

Heat oil and butter in large non-stick skillet over medium-high heat. Add garlic. Saute about 1 minute. Add chicken breasts and sprinkle with rosemary. Brown chicken 5 minutes on each side. Add wine and turn heat to medium low. Cover and cook an additional 10 minutes. Serve over Herbed Rice Pilaf.