Serves: 2
Total Calories: 237
1. Remove skin from chicken breasts. Cut chicken into 2 x 1/2 x 1/2 -inch strips. Sprinkle with salt. Coat chicken with flour, shaking off excess flour.
2. Place rosemary between several thicknesses of waxed paper on a cutting board. With a wooden mallet or edge or a rolling pin, crush rosemary. In a 10-inch non-stick skillet over medium-high heat, melt butter (don't allow to brown). Add vinegar, rosemary and chicken. Stirring continually, cook for 5 minutes or until lightly browned and no longer pink on the inside.
This Elegant Chicken Sauté recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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