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.