Italian: Sylvia's Chicken Rosemary
Yield
4 servingsPrep
15 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | each |
chicken breast halves, boneless, skinless
6 ounces each |
|
| ¼ | cup |
olive oil
|
|
| 6 | cloves |
garlic
minced |
|
| 1 | cup |
chicken broth
|
|
| ¼ | cup |
sherry
pale, dry |
*
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 6 | each |
chicken breast halves, boneless, skinless
6 ounces each |
|
| 59 | ml |
olive oil
|
|
| 6 | cloves |
garlic
minced |
|
| 237 | ml |
chicken broth
|
|
| 59 | ml |
sherry
pale, dry |
*
|
| 1.3 | ml |
rosemary leaves
dried |
|
Directions
Combine flour, salt and pepper.
Dredge chicken breasts in flour mixture, shaking off excess.
Heat oil over medium heat in a large skillet.
Brown chicken in oil until lightly browned, approximately 5 minutes on each side.
Remove from skillet.
Add minced garlic to the skillet and sauté lightly.
Stir in chicken broth and sherry.
Return chicken to skillet and sprinkle with rosemary.
Cover skillet tightly with a lid, and simmer slowly for 30 to 45 minutes, or until chicken is tender.
Thicken juice, if desired.
