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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. I like to garnish the chicken with fresh rosemary sprigs and serve it with rice, she says. Ingredients:
1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice |
2 tablespoons canola oil, divided |
1 tablespoon reduced-sodium soy sauce |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
3 garlic cloves, minced |
1 teaspoon sugar |
1/2 teaspoon pepper |
6 boneless skinless chicken breast halves (4 ounces each) |
1/4 teaspoon salt |
hot cooked rice and fresh rosemary, optional |
Directions:
1. In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
2. Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired. Yield: 6 servings.
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