ITALIAN: SYLVIA’S CLASS ACT DINNER THEATER CHICKEN ROSEMARY

Servings: 4
Ingredients:

1/2 c  All-purpose flour
1/2 ts Salt
1/4 ts Pepper
6    6-oz. boneless, skinless
Chicken breasts
1/4 c  Olive oil
6    Cloves garlic, minced (2
Tablespoons)
1 c  Chicken broth
1/4 c  Pale dry sherry
1/4 ts Dried rosemary

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.

Makes 4 to 6 servings

SOURCE: Sylvia’s Italian Restaurant, Portland, Oregon. Published in the
Oregonian.

Shared by Cate Vanicek

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