Rosemary Chicken Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 5 min. + marinating Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + marinating Cook: 15 min.
MAKES: 6 servings

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

Nutritional Facts

One serving (1 chicken breast half) equals 154 calories, 4 g fat (1 g saturated fat), 66 mg cholesterol, 197 mg sodium, trace carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat.

Directions

  1. 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.
  2. 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.
Originally published as Rosemary Chicken in Light & Tasty February/March 2003, p14

Nutritional Facts

One serving (1 chicken breast half) equals 154 calories, 4 g fat (1 g saturated fat), 66 mg cholesterol, 197 mg sodium, trace carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Rosemary Chicken

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 12, 2014

Delicious! Marinated for 2-3 hours. Chicken was super moist and tasted fantastic! I will definitely make this again! I used 8 pieces of chicken instead of 6.

MY REVIEW
Reviewed Dec. 8, 2011

I marinated this for 2 days and it was okay. It definitely needed salt and more rosemary.

MY REVIEW
Reviewed Apr. 12, 2010

This is one of the best recipes I have ever tried! I have already gave it to 3 people who love me for it! They ask me what I am trying next. THANKS!!!

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