Italian: Sylvia's Chicken Rosemary

1. 1

   Combine flour, salt and pepper.

2. 2

   Dredge chicken breasts in flour mixture, shaking off excess.

3. 3

   Heat oil over medium heat in a large skillet.

4. 4

   Brown chicken in oil until lightly browned, approximately 5 minutes on each side.

5. 5

   Remove from skillet.

6. 6

   Add minced garlic to the skillet and saute lightly.

7. 7

   Stir in chicken broth and sherry.

8. 8

   Return chicken to skillet and sprinkle with rosemary.

9. 9

   Cover skillet tightly with a lid, and simmer slowly for 30 to 45 minutes, or until chicken is tender.

10. 10

    Thicken juice, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.