1/2 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
6 6-oz. boneless, skinless
Chicken breasts
1/4 c Olive oil
6 Cloves garlic, minced (2
Tablespoons)
1 c Chicken broth
1/4 c Pale dry sherry
1/4 ts Dried rosemary
Recipe
Combine flour, salt and pepper. Dredge chicken breasts in flour
mixture, shaking off excess.
Heat oil over medium heat in a large skillet. Brown chicken in
oil until lightly browned, approximately 5 minutes on each side.
Remove from skillet. Add minced garlic to the skillet and sauté
lightly. Stir in chicken broth and sherry.
Return chicken to skillet and sprinkle with rosemary. Cover
skillet tightly with a lid, and simmer slowly for 30 to 45 minutes,
or until chicken is tender. Thicken juice, if desired.