Prep 5 mins
Cook 15 mins
Inspired by a recipe in the Louisiana Kitchen Cookbook
- 4 boneless skinless chicken breasts
- 78.07 ml extra virgin olive oil
- 78.07 ml sherry wine
- 14.79 ml lemon juice
- 78.07 ml finely chopped onion
- 2 garlic cloves, minced
- 14.79 ml dried rosemary
- black pepper
- Whisk together all the ingredients (except chicken) in a small bowl.
- Put chicken and marinade in a zip-lock bag and seal. Refrigerate 2-4 hours.,.