Super easy and delicious – and healthy!
1 chicken breast, sliced in half
Fresh rosemary, chopped
Dried oregano (or fresh)
2 garlic cloves, minced
1/2 cup white wine
1/2 cup chicken broth
Flour for dredging
Salt & pepper
Dredge the chicken breasts in flour, dusting off the excess.
Heat some oil in a pan. Add the chicken and cook until browned on both sides. Remove and set aside.
Add the white wine and herbs to the pan. Cook for a few minutes. Add the broth. Return the chicken breasts to the pan. Bring to a simmer. Cover and turn down the heat to low. Simmer for about 15 minutes or until the sauce has thickened a bit and the chicken is cooked through.
Serve with some sauce on top.