- 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
"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, very simple and tasty with a side of pasta."
"This was really good and my 7 year old ate it without complaining!"
"i cooked on the grill used spices as a rub and used a little extra rosemary from the garden then drizzled evo husband loved chicken will cook agein thanks"
"Very tasty, and the short prep time is a plus!"