Italian: Sylvia's Chicken Rosemary

• 1/2 cup flour, all-purpose
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 each chicken breast halves, boneless, skinless 6 ounces each
• 1/4 cup olive oil
• 6 cloves garlic minced
• 1 cup chicken broth
• 1/4 cup sherry pale, dry
• 1/4 teaspoon rosemary leaves dried

1. Combine flour, salt and pepper.
2. Dredge chicken breasts in flour mixture, shaking off excess.
3. Heat oil over medium heat in a large skillet.
4. Brown chicken in oil until lightly browned, approximately 5 minutes on each side.
5. Remove from skillet.
6. Add minced garlic to the skillet and saute lightly.
7. Stir in chicken broth and sherry.
8. Return chicken to skillet and sprinkle with rosemary.
9. Cover skillet tightly with a lid, and simmer slowly for 30 to 45 minutes, or until chicken is tender.
10. Thicken juice, if desired.

flour, salt, black pepper, chicken breast halves, olive oil, garlic, chicken broth, sherry pale, rosemary

Taken from recipeland.com/recipe/v/italian-sylvias-chicken-rosemar-40099 (may not work)