Ingredients
1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice2 tablespoons canola oil, divided1 tablespoon reduced-sodium soy sauce1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed3 garlic cloves, minced1 teaspoon sugar1/2 teaspoon pepper6 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon saltHot cooked rice and fresh rosemary, optional
Preparation
In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.
