New recipe: Rosemary-Garlic Chicken

(Cookbook Resources) - This chicken recipe gets back to basics, uses only four ingredients and takes less than an hour to prepare and cook.

Rosemary-Garlic Chicken 4 small boneless, skinless chicken breasts 1 clove garlic, finely minced 2 to 3 teaspoons dried rosemary, crushed ¼ to ½ cup chicken broth (Swanson Natural Goodness -TM) 1. With paper towels, pat chicken dry and season to taste with salt or salt substitute and black pepper. 2. In sprayed non-stick skillet over medium-high heat, brown chicken on both sides. Remove from heat and add garlic and rosemary. 3. Return skillet to medium heat and cook and stir chicken about 1 minute. Be careful not to burn garlic. 4. Add ¼ cup chicken broth to skillet and simmer gently 30 minutes. Add chicken broth as needed. 5. Pierce chicken with sharp knife to test for doneness. Juices should run clear and chicken should not be pink. Pour remaining broth over chicken to serve. Tip: Replace rosemary with tarragon for a different flavor. Yield 4 servings.

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Republished by Catholic Online with permission from Cookbook Resources. The cookbook can be ordered at www.cookbookresources.com