Chicken Breasts in Rosemary Pan Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick, delicious and healthy; this is a regular at my house. Ingredients:
4 boneless skinless chicken breasts |
salt |
pepper |
1 1/2 tablespoons olive oil |
2 garlic cloves, minced (jarred is fine) |
1 cup low sodium chicken broth |
1 teaspoon dried rosemary |
1 teaspoon white wine or 1 teaspoon fresh lemon juice |
1 teaspoon butter (smart balance works great too) |
Directions:
1. 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.
2. 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.
3. 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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