ROSEMARY CHICKEN BREASTS

Rosemary Chicken Breasts image

Number Of Ingredients 11

Previous Next

4 chicken breasts, (about 1 1/2 lb. total), skin removed
2 tablespoons flour
2 tablespoons bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon rosemary chopped fresh leaves
3/4 cup green onion sliced, including some green
3 tablespoons lemon juice or dry white wine
2 tablespoons water
1 teaspoon chicken bouillon

Steps:

Rinse chicken and pat dry. Dredge in a mixture of flour, bread crumbs, salt, and pepper.In a large non-stick skillet, brown chicken in hot oil 5 minutes. Turn chicken, sprinkle with rosemary, and add green onions. Cook 4 to 5 minutes until chicken is no longer pink when cut in thickest portion. Baste with a mixture of lemon juice, water, and bouillon granules. Cook and stir 1 minute or until green onions are tender, basting chicken with juices.Serve with pasta, steamed fresh broccoli, and a Bibb lettuce salad.

Nutrition Facts : Nutritional Facts Serves