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
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Nutritional Information
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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. -
4 servings
Preparation
- Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membrane and bits of fat.
- Dredge the chicken all over in the flour seasoned with salt and pepper.
- 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.
- 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
Dining and Cooking