This recipe was submitted by Kim
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.
Valerie411 5m agoVery easy to make and tasted great!
Carnevab 3y agobrowned the chicken and then put in crockpot. I doubled the lemon and wine and let it cook for several hours. Pulled the chix out and added butter and corn starch to the sauce and reduced. Added spaghetti. Perfect!
kseid 3y ago
Kimmo2009 4y agoAbsolutely amazing. Loved this. Let the wine and lemon boil a little too long but was still delicious. Even my daughter liked it and she doesn't eat anything like this.
mnjrichardson2 4y agoI added all ingredients (and used frozen chicken) to the crockpot for about 8 hrs on low- great!
kissonitxo 4y agoI loved this. I added just a little more lemon juice and a hint of seasoning salt. Very quick and easy meal. We loved it. thanks for posting it!! I can't wait for mg parents to try :)
JillMN3 4y agoTasty but a touch less lemony than I wanted
napkim03 5y agoSorry I forgot to rate =)
napkim03 5y agoIt was very good and quick to make. I served this with linguine very delicious!
StratusChef 7y ago[I posted this recipe.]