"Quick, delicious and healthy; this is a regular at my house."
boneless skinless chicken breasts
1 1/2 tablespoons
garlic cloves, minced
( jarred is fine)
low sodium chicken broth
1 teaspoon white wine or 1 teaspoon
fresh lemon juice
( Smart Balance works great too)
Place chicken breasts between plastic wrap and pound with a meat mallet to a 1/2" thickness. Sprinkle both sides of the chicken evenly with salt and pepper.
Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan and keep warm.
Add garlic to pan and cook 1 minute, stirring constantly. Add broth and rosemary; bring to a boil while scraping up any browned bits. Cook approximately 3 minutes, until mixture is reduced to 1/2 cup. Remove pan from heat and add wine or lemon juice and butter, stirring until butter melts. Serve sauce over chicken.
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Chicken Breasts in Rosemary Pan Sauce (cont.)