Tuesday, December 28, 2010

Tonight's Rosemary Chicken


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


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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