Garlic Chicken With Rosemary

• 1/4 cup all-purpose flour
• 2 tablespoons chopped fresh rosemary
• Salt and pepper
• 4 thinly cut chicken cutlets (about 1 lb.)
• 3 tablespoons olive oil
• 6 cloves garlic, minced
• 1 cup low-sodium chicken broth
• Finely grated zest and juice of 1 lemon

1. On a plate, mix flour with 1 Tbsp. rosemary, 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken cutlets in seasoned flour; shake to remove excess.
2. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add cutlets and cook until golden, 2 to 3 minutes per side. Remove to a plate; cover loosely. Wipe out skillet, leaving behind browned bits.
3. Place skillet over low heat and warm 1 Tbsp. oil. Add garlic and 1 Tbsp. rosemary; stir for 1 minute. Add chicken broth and lemon zest and juice, scraping up browned bits on the skillet. Raise heat to medium; boil until sauce has thickened, about 5 minutes. Season with salt and pepper. Return chicken with juices to skillet, turning to coat. Serve hot.

allpurpose, fresh rosemary, salt, chicken cutlets, olive oil, garlic, chicken broth, lemon

Taken from www.myrecipes.com/recipe/garlic-chicken-rosemary (may not work)