Rosemary Chicken

I love making flavorful sauces that can be poured over pasta, veggies, or even a salad. That's why this Rosemary Chicken is one of my favorite recipes. I pour some of the extra sauce over pasta, add some steamed vegetables, and you have a hearty complete dinner-in-a-bowl.

Makes 6 servings. Weight Watchers Points Plus: 11

Ingredients

•  3 Tbsp rosemary   
•  1/2 cup(s) all-purpose flour   
•  2 1/2 cup(s) white wine   
•  2 Tbsp regular butter   
•  6 clove(s) (medium) garlic clove(s), chopped   
•  1 cup(s) fresh lemon juice   
•  3 cup(s) canned chicken broth   
•   2 pound(s) uncooked boneless skinless chicken breast(s)   
•  2 Tbsp olive oil   
•  4 second spray Pam Cooking Spray, No-Stick, Original   

Instructions

• Preheat oven to 375 degrees. Spray roasting pan with cooking spray. In a bowl, mix flour with salt and pepper to taste. Lightly coat all chicken breasts with flour mixture. Place in roasting pan. In a separate pan, saute garlic and olive oil until garlic is golden brown. Pour mixture over chicken. Add more salt and pepper to taste. Pour in lemon juice and chicken broth. Add rosemary. Add butter (chop into smaller pieces if it's stick butter). Roast chicken in oven for about 30-35 minutes, until chicken is completely cooked. There will be lots of broth which can be used over pasta or salad. I like to mix mine with a cup of pasta and steamed vegetables to make a complete dinner-in-a-bowl.