Garlic Rosemary Chicken

[autumn]

Garlic Rosemary Chicken

1 t olive oil
1 t butter
2-3 cloves garlic ( I use more)
boneless chicken breasts
rosemary
chicken broth
white wine (cooking wine or regular) - can be substitued with broth

In a large skillet, melt butter in olive oil. Brown garlic w/o burning. Add chicken. Brown on both sides. (Do not cook them through) Sprinkle fresh or dried rosemary on top of chicken. Add chicken broth. . .anywhere from 1/4 cup to 1 cup depending on how much broth you want. Add the same amount of wine (1/4 cup to 1 cup)

Put a lid on the skillet, turn stove on low and let it cook for about 30 minutes, until chicken is cooked through.

The woman who shared this suggested serving with a mix of white rice and brown rice. Oh, and she uses ~5 oz. of chicken. I used >1# and adjusted the ingredients.