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Rosemary Chicken
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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
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |