I experimented with herbs and seasonings quite a bit before creating the final version of this entree. The tartness of the lime juice really complements the rosemary. Everyone loves it.—Nicole Harris, Mt. Union, Pennsylvania
- 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.
Originally published as Rosemary Lime Chicken in Quick Cooking May/June 2004, p17
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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