1/2 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
6 6-oz. boneless – skinless
Chicken breasts
1/4 cup Olive oil
6 Cloves garlic – minced (2
1 cup Chicken broth
1/4 cup Pale dry sherry
1/4 teaspoon Dried rosemary

How to prepare

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

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