Title: Chicken Breasts with Rosemary and Lemon
Categories: Low fat, Poultry
Yield: 4 Servings

4 Boneless skinless chicken
Breast halves -- about 1=
4 Rosemary sprigs
4 Garlic cloves -- unpeeled

pepper 1/2 cup dry white wine -- or broth 2 Tbsps lemon juice 2 Tbsps
chopped fresh parsley

Coat a non-stick skillet with cooking spray. Heat over medium heat until
hot. Trim all visible fat from chicken. Place in a single layer in the
skillet. Sprinkle with pepper; add garlic cloves and rosemary. Cook about
4 minutes until one side is brown. Turn and cook 4-5 minutes longer to
brown the other side. Pour in wine and bring to a boil. Add lemon juice and
parsley. Cover closely and simmer 3 minutes longer or until chicken is fork
tender and no longer pink. Remove and discard garlic cloves. Serve chiken
at once.

per serving: 168 Kcal 2.0g fat (0.4g sat fat) 11% CFF 68mg Na =20

Recipe By : modified from a magazine clipping by Rosemary Winters

From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:
04-15-94 (20:09) Num (4) Cooking

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip