Chicken breasts with rosemary and lemon
Chicken Rosemary Lemon Low Fat Poultry
Last updated 10/4/2011 8:13:17 PM. Recipe ID 42205. Report a problem with this recipe.
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Title: Chicken breasts with rosemary and lemon
Categories: Low fat, Poultry
Yield: 4 Servings
4 Boneless skinless chicken
Breast halves -- about 1=
4 Rosemary sprigs
4 Garlic cloves -- unpeeled
pepper 1/2 cup dry white wine -- or broth 2 Tbsps lemon juice 2 Tbsps
chopped fresh parsley
Coat a non-stick skillet with cooking spray. Heat over medium heat
until hot. Trim all visible fat from chicken. Place in a single layer
in the skillet. Sprinkle with pepper; add garlic cloves and
rosemary. Cook about 4 minutes until one side is brown. Turn and
cook 4-5 minutes longer to brown the other side. Pour in wine and
bring to a boil. Add lemon juice and parsley. Cover closely and
simmer 3 minutes longer or until chicken is fork tender and no longer
pink. Remove and discard garlic cloves. Serve chiken at once.
per serving: 168 Kcal 2.0g fat (0.4g sat fat) 11% CFF 68mg Na
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