Recipe of the month

This recipe is an easy solution for people who love to cook but do not have a lot of time to spend cooking.With this recipe you can have dinner on the table in half an hour.

Lemon Rosemary Chicken Breasts

1 package of boneless skinless chicken breasts (about 4)
2 large lemons
1 clove of garlic minced
3 sprigs of fresh rosemary (taken off the stem and chopped)
White wine
1 1/2 cups chicken broth
2 Tbsp. Olive oil
Salt and pepper

Start by cutting any excess fat off of your chicken breasts, and discard. Take one chicken breast and place between two pieces of butcher paper. With a meat tenderizer, or rolling pan, pound gently on entire chicken breast. You just want to flatten it a little so it will cook evenly. Repeat for the remaining chicken breasts. Once they are all finished, salt and pepper the front and back side of each breasts liberally.

Heat your olive oil over medium high heat in a large sauté pan. Once the oil is ready, place your chicken breasts into the pan. Turn your heat down to medium. Allow them to cook for about 5 minutes. Do not turn them before then because you want them to be golden brown when you turn them over. Once they are ready, turn them over. Cover them with a lid for about another 5 minutes. Remove chicken from pan and cover it with foil.

In your pan, add your garlic. If you need to add a little more oil, then do so. Reduce heat to low and allow garlic to cook for about 1 minute. Add your rosemary and the juice of your lemons. Also zest one half of one lemon into the pan as well. After about 1 minute, add about 2 counts of white wine (count to two while you pour). Scrape the bottom of your pan with your spoon to remove all the chicken bits leftover. Turn heat up to high and allow to cook for a minute to remove the alcohol. Now add in your chicken broth. Allow to come to a boil and reduce down. You want it to be about half the amount that you started with.

Reduce your heat to medium and place your chicken breasts in the pan. Spoon some of the liquid over your chicken. Cover the pan with a lid and allow to cook for another few minutes on each side. You can poke the chicken with a knife to see if it is cooked through. If the juices run clear, they are done. Remove the pan from the heat and place your chicken on your serving platter. Spoon sauce over all the chicken breasts. You can also serve them over pasta or rice and spoon sauce over it. Yummy! Garnish with fresh chopped parsley and enjoy!