Categories: Poultry, Italian 
      Yield: 4 servings 
  
    1/2 c  All-purpose flour                   6    Cloves garlic, minced (2 
    1/2 ts Salt                                     Tablespoons) 
    1/4 ts Pepper                              1 c  Chicken broth 
      6    6-oz. boneless, skinless          1/4 c  Pale dry sherry 
           Chicken breasts                   1/4 ts Dried rosemary 
    1/4 c  Olive oil                       
  
  Combine flour, salt and pepper.  Dredge chicken breasts in flour mixture, 
  shaking off excess. 
   
  Heat oil over medium heat in a large skillet.  Brown chicken in oil until 
  lightly browned, approximately 5 minutes on each side.  Remove from 
  skillet.  Add minced garlic to the skillet and saute' lightly.  Stir in 
  chicken broth and sherry. 
   
  Return chicken to skillet and sprinkle with rosemary.  Cover skillet 
  tightly with a lid, and simmer slowly for 30 to 45 minutes, or until 
  chicken is tender.  Thicken juice, if desired. 
   
  Makes 4 to 6 servings 
   
  SOURCE: Sylvia's Italian Restaurant, Portland, Oregon.  Published in the 
  Oregonian. 
   
  Shared by Cate Vanicek