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Rosemary-Mustard Chicken


  • 2 4 ounces  skinless, boneless chicken breasts
  • 1/2 cup  white wine
  • 1 tablespoon  fresh rosemary or 1/2 teaspoon dried rosemary
  • 2 tablespoons  whole-grain mustard
  • Salt and pepper
  • Cooking spray


1. Spray a nonstick pan with cooking spray. Saute chicken over medium-high heat until browned, 2 to 3 minutes per side.

2. Deglaze pan with white wine; stir in rosemary and mustard.

3. Reduce heat; simmer 5 minutes, or until chicken is cooked.

4. Season with salt and pepper to taste.

From FitnessMagazine.com