Split chicken breasts in half down the center. Trim neatly to remove peripheral membrane and bits of fat.
Dredge chicken in flour seasoned with salt and pepper.
Heat oil in a heavy skillet large enough to hold chicken breasts in one layer.
Add chicken, rosemary, and garlic.
Cook approximately 4 minutes or until chicken pieces are nicely brown on one side. Turn and cook for 4 to 5 minutes until golden brown on other side. Do not cover.
Pour off fat from skillet and pour in wine.
Bring to a boil.
Add lemon juice and parsley.
Cover closely and cook 3 minutes longer.
If fresh rosemary is unavailable, substitute 1 tablespoon of dry rosemary for 2 tablespoons of fresh rosemary.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (16%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 68.4mg||21 %|
|Sodium 953.5mg||33 %|
|Potassium 385.9mg||10 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 9.7g|
|Protein 28.8g||41 %|
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Calories per serving: 193
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