Ingredients
4 boneless skinless chicken breast halves (5 ounces each)2 tablespoons canola oil1/2 cup white wine or chicken broth1/4 cup lime juice2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, until chicken is no longer pink, 5-7 minutes.
