In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
4 4-5 ounce boneless, skinless chicken breasts
1 lemon, cut in half
1 tablespoon olive oil
1/2 cup white wine such as sauvignon blanc
1/4 cup fresh rosemary
1/4 cup fresh sage
Sea salt to taste
Black pepper to tast
Lightly salt and pepper chicken.
Heat olive oil in medium skillet over medium-high heat.
Add chicken.
Squeeze in half of one lemon.
Slice remaining lemon half and add slices to skillet.
Add white wine.
Cover and sautee over medium heat for approx 10 mins.
Uncover and add fresh rosemary and sage.
Simmer an additional 10 mins or until chicken is cooked through.
Serve chicken breasts whole as individual servings or slice into small portions and serve as an appetizer with marinated black olives and parmegiano-reggiano cheese.
