Rapid Chicken In Wine Sauce

• 1 lb. chicken breast
• 1/4 c. flour
• 1/4 c. mild light flavored olive oil
• 1 tsp. thyme leaves
• 1 tsp. rosemary leaves
• 1/2 tsp. oregano leaves
• 2 cloves garlic, minced
• 1/2 c. dry white wine
• 1/2 c. low salt chicken broth
• 1/4 c. chopped parsley

1. Rinse chicken and pat dry on paper towels.
2. Dredge chicken in flour and saute in 2 tablespoons olive oil.
3. Cook over medium-high heat for 5 minutes on the first side and 3 minutes on the second side.
4. Reduce heat and add the remaining 2 tablespoons of olive oil to the skillet with thyme, rosemary, oregano and garlic.
5. Stir to distribute herbs evenly.
6. Add wine and chicken broth to the skillet and bring to a simmer.
7. Cover and simmer over low heat for 10 minutes.
8. Serve garnished with parsley.

chicken breast, flour, light flavored olive oil, thyme, rosemary, oregano, garlic, white wine, chicken broth, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890060 (may not work)