Ingredients:
4 boneless skinless chicken breasts
salt
pepper
1 1/2 tablespoons olive oil
2 garlic cloves, minced ( jarred is fine)
1 cup low sodium chicken broth
1 teaspoon dried rosemary
1 teaspoon white wine or 1 teaspoon fresh lemon juice
1 teaspoon butter ( Smart Balance works great too)
Directions:
Place chicken breasts between plastic wrap and pound with a meat mallet to a 1/2″ thickness. Sprinkle both sides of the chicken evenly with salt and pepper.
Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan and keep warm.
Add garlic to pan and cook 1 minute, stirring constantly. Add broth and rosemary; bring to a boil while scraping up any browned bits. Cook approximately 3 minutes, until mixture is reduced to 1/2 cup. Remove pan from heat and add wine or lemon juice and butter, stirring until butter melts. Serve sauce over chicken.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.