Rosemary Chicken
Light & Tasty
- try a FREE ISSUE today!
A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 5 min. + marinating Cook: 15 min.
Ingredients:
- 1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice
- 2 tablespoons canola oil, divided
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 3 garlic cloves, minced
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- Hot cooked rice and fresh rosemary, optional
Directions:
In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired. Yield: 6 servings.