Ingredients Jump to Instructions ↓

  1. 4 Chicken breasts - boned, skinne Flour for dredging Salt and freshly ground pepper

  2. 1/4 cup 59ml Olive oil

  3. 1 Garlic - crushed

  4. 1 teaspoon 5ml Drive rosemary

  5. 1/3 cup 78ml Pine nuts

  6. 1/3 cup 48g / 1.7oz Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Season the flour with salt and pepper; dredge breasts in flour mixture.

  2. Heat the olive oil and garlic in a large skillet until hot. Add the chic 3. Sprinkle with the rosemary and pine nuts, and saute the breasts over hig heat for 5 minutes.

  3. Turn the chicken over, add the parsley, and simmer 5 minutes more until done. Transfer to a platter along with the pan juices and serve immediately. Recipe by: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3) 1.


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