- 4 boneless skinless chicken breast halves (5 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, sliced
- 2 teaspoons dried rosemary, crushed
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper.
- In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute. Add chicken; cook for 5-6 minutes on each side or until chicken juices run clear. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Tuscan Chicken
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"This wasn't bad, but it wasn't great, it was all right. If I make this again, I will pair it with pasta and sauce."
"We did not like this. It was very easy, but not good. We threw it out."
"This was delicious and so easy to make! I paired it with the Zucchini Parmesan side dish. I will definitely be making it again."
"Great flavor, easy & quick. I served Goya's recipe for Easy Arroz-con-Pollo minus the chicken of course. I will repeat this meal frequently. Will try a grilled version as suggested by another reviewer."
"Great flavor, very simple and tasty with a side of pasta."