Rosemary Chicken

This recipe is from Veronica Snyder of Waterbury, Connecticut.

1/4 cup white wine or 1/4 cup chicken broth plus 1 T lemon juice

2 T canola oil, divided

1 T soy sauce

1 T minced fresh rosemary or 1 tsp dried rosemary, crushed

3 garlic cloves, minced

1 tsp sugar

1/2 tsp pepper

6 boneless skinless chicken breast halves (4 oz each)

1/4 tsp salt

Hot cooked rice and fresh rosemary, optional

In a large resealable bag, combine the first 6 ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 1 hour.

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.

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Filed under Chicken, Healthy, No oven necessary.

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