| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low fat, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Boneless skinless chicken | |
| Breast halves, about 1= | ||
| 4 | Rosemary sprigs | |
| 4 | Garlic cloves, unpeeled |
INSTRUCTIONS
pepper 1/2 cup dry white wine -- or broth 2 Tbsps lemon juice 2 Tbsps 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 Recipe By : modified from a magazine clipping by Rosemary Winters From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 40
Total Fat: 4.4g
Cholesterol: 73.1mg
Sodium: 706.2mg
Potassium: 423.9mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 31.2g