Rosemary Chicken


  • 1 lb thin sliced Chicken Cutlets
  • 1/2 cp Flour
  • 1 tblsp Garlic Salt
  • 1/2 tsp Coarse Ground Black Pepper
  • 1/2 tsp Crushed Rosemary
  • 4 oz. Dry Vermouth or White Wine
  • 16 oz. College Inn Chicken Broth
  • 3 tbsp Olive Oil
  • 1 tbsp Butter


  • Mix Garlic Salt, Pepper and Flour and in a flat bottomed bowl.
  • Cut Chicken Cutlets into thirds.
  • Dredge Cutlets in Flour and Seasoning mixture.
  • In a large skillet, over medium high heat, melt Butter in Olive Oil.
  • When bubbly, add half of the Cutlets and saute until golden brown (about 3 minutes each side). Remove from skillet. Repeat with remaining half of the Cutlets.
  • Turn heat to high. Add Vermouth (or Wine) to deglaze skillet by scraping browned bits from skillet.
  • Add the Rosemary and Chicken Broth (reserving 2 ounces); bring to a boil.
  • Add Cutlets to skillet. Cover and reduce heat and simmer 15 to 20 minutes.
  • Plate Cutlets.
  • If sauce is too thin, add heaping teaspoon of Flour Mixture to the reserved Chicken Broth; stir well until dissolved; pour into skillet; bring to a boil over high heat until sauce has thickened.
  • Serve with Rice.