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.