Rosemary Chicken

1 3# chicken, cut up (see note below)
sald and fresh ground pepper
1 tblsp veggie oil
1 tblsp butter or marg
4 garlic cloves
1/2 tsp. dried rosemary
1/4 c dry white wine
1/4 c chicken broth

Season chicken with salt and pepper. In large frying pan, heat oil and butter over med. heat. Add garlic cloves and cook 2 minutes, without browning. Add chicken and cook, turning, until lightly browned, about 10 minutes.

Sprinkle with rosemary; add wine and chicken broth. Cover and cook over low heat, turning once, 30 minutes, until tender.

To serve, remove chicken to a warm platter. Discard garlic cloves and pour any remaining pan juices over chicken.

ENJOY!

NOTE: I used 1 pound of boneless, skinless chicken breasts and cut the cooking time about in half...worked just fine!