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
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 saute’ 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. Makes 4 to 6 servings SOURCE: Sylvia’s Italian Restaurant, Portland, Oregon. Published in the Oregonian. Shared by Cate Vanicek