Chicken Breasts With Rosemary and Lemon

Ingredients

• 2 whole skinless, boneless chicken breasts, about 3/4 pound each
• ¼ cup flour
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
• 4 garlic cloves, unpeeled
• ½ cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    454 calories; 28 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 36 grams protein; 124 milligrams cholesterol; 111 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membrane and bits of fat.
2. Dredge the chicken all over in the flour seasoned with salt and pepper.
3. Heat the oil and butter in a heavy skillet large enough to hold the chicken breasts in one layer. Add the chicken pieces, rosemary and garlic. Cook about 4 minutes or until the pieces are nicely brown on one side. Turn and cook for 4 to 5 minutes until golden brown on the other side. Do not cover.
4. Pour off all the fat from the skillet, leaving the chicken, rosemary and garlic in the skillet. Pour in the wine and bring to a boil. Add the lemon juice and parsley. Cover closely and cook 3 minutes longer. Remove and discard the garlic cloves and serve immediately.

20 minutes