- cal. (kcal) 156
- Carb Grams Per Serving: 5
skinless, boneless chicken breasts
fresh rosemary or 1/2 teaspoon dried rosemary
Salt and pepper
- Spray a nonstick pan with cooking spray. Saute chicken over medium-high heat until browned, 2 to 3 minutes per side.
- Deglaze pan with white wine; stir in rosemary and mustard.
- Reduce heat; simmer 5 minutes, or until chicken is cooked.
- Season with salt and pepper to taste.