Title: Chicken Breasts with Rosemary and Lemon
Categories: Diet Poultry
Yield: 4 Servings

4		Boneless skinless chicken
		Breast halves -- about 1=
		Lb
4		Rosemary sprigs
4		Garlic cloves -- unpeeled
		Pepper
1/2	c	Dry white wine -- or broth
2	tb	Lemon juice
2	tb	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

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NOTES : This is a good recipe to use when you want to serve a high-sodium side dish. Nutr. Assoc. : 0 0 0 0 0 0 3394

Recipe By : modified from a magazine clipping by Rosemary Winters

From: Rosie@iadfw.Net Date: Wed, 20 Sep 1995 20:58:36 -0500

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