Tuesday, December 28, 2010

Tonight's Rosemary Chicken

Ingredients:  


1/2 cup bread crumbs
2 tablespoons rosemary
1 teaspoon freshly grated lemon peel
1/2 teaspoon ground pepper
4 boneless chicken breasts
6 tablespoons olive oil
1/2 cup dry white wine or chicken broth


Directions:


Mix bread crumbs with rosemary, lemon peel and black pepper. Roll chicken in crumbs to coat. Heat olive oil in large skillet over medium- high heat. Add chicken; cook until golden brown, about 2 minutes per side. Add wine, reduce heat to low, cover and cook until chicken meat turns white and loses pink color, about 8 minutes.

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