Chicken Rosemary

4 boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 to 3 cloves of fresh garlic, pressed or minced
1 teaspoon dried rosemary leaves, crushed
1/4 cup white wine
salt and pepper to taste

Heat oil and butter in large non-stick skillet over medium-high heat. Add garlic. Saute about 1 minute. Add chicken breasts and sprinkle with rosemary. Brown chicken 5 minutes on each side. Add wine and turn heat to medium low. Cover and cook an additional 10 minutes. Serve over Herbed Rice Pilaf.

-Recipe courtesy of Diane Michelson, Gerrardstown, W.Va