2 T. EE Olive Oil
\n4 boneless, skinless Chicken Breasts
\n1 lg. Onion, sliced
\n2 cloves Garlic, minced
\n1 T. fresh Rosemary leaves, chopped
\n1\/2 C. Chicken Broth
\nSalt & Pepper<\/p>\n
Heat the oil in a large skillet over medium heat. Saut\u00e9 the chicken breasts in the oil for 4 minutes, then turn them over and add the onion. Cover and cook for 3 minutes longer, stirring occasionally. Add the garlic, rosemary, and brother. Cover and cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally. Season with salt and pepper.<\/p>\n
Yield: 4 servings
\nCalories: 217
\nFat: 8g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. EE Olive Oil 4 boneless, skinless Chicken Breasts 1 lg. Onion, sliced 2 cloves Garlic, minced 1 T. fresh Rosemary leaves, chopped 1\/2 C. Chicken Broth Salt & Pepper Heat the oil in a large skillet over medium heat. Saut\u00e9 the chicken breasts in the oil for 4 minutes, then turn them over and add the onion. Cover and cook for 3 minutes longer, stirring occasionally. Add the garlic, rosemary, and brother. Cover and cook until the onion…<\/p>\n