- 4 boneless skinless chicken breast halves (5 ounces each)
- 2 tablespoons canola oil
- 1/2 cup white wine or chicken broth
- 1/4 cup lime juice
- 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, for 5-7 minutes or until chicken is no longer pink. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Rosemary Lime Chicken
"I've been making this recipe for several years as a main course. Just recently, I've been using it to cook up my chicken breasts, then use the chicken throughout the week in salads or whatnot. This will be a staple in my house forever."
"EXCELLENT. EXCELLENT. EXCELLENT. I have made this often since it was first published in the May/June 2004 issue of ?Quick Cooking?. My other half loves chicken and this recipe is his all time favorite. I have given this recipe to many other people because he talks about it all the time. He tells everyone that it is the rosemary that makes the difference. For a man to do that, you have to know this is excellent. TIP: When a recipe calls for crushed spices rather than using the back of a spoon or mortar and piston, I use a small coffee bean grinder. This releases more of the flavor than the traditional methods. After using the grinder, I just wipe it out with a damp cloth. Easy clean up."
"Minus the rosemary"
"I use this recipe often. I prefer to use chicken broth over the wine. It's so fast and easy and surprisingly flavorful. This recipe introduced me to rosemary."
"I made this for dinner last night and it was delicious!! Very easy, too."