Scarborough Fair Chicken With White Wine

• 4 boneless skinless chicken breasts, cut in half
• 1 head garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon fresh sage, chopped
• 1 teaspoon fresh rosemary leaf
• 1 teaspoon fresh thyme
• onion salt (to taste)
• black pepper (to taste)
• 2 cups dry white wine
• 1 whole lemon, juice of, large fresh

1. Brown chicken and garlic in a small amount oil in a large frying pan.
2. Sprinkle herbs, onion salt and pepper on top of chicken.
3. Pour wine over chicken and herbs.
4. Wash and cut lemon in half.
5. Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
6. Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
7. Serve chicken with a wild rice mixture, spooning the liquid over the the rice.

chicken breasts, garlic, fresh parsley, fresh sage, rosemary leaf, thyme, onion salt, black pepper, white wine, lemon

Taken from www.food.com/recipe/scarborough-fair-chicken-with-white-wine-8173 (may not work)