Ingredients

1/2 C. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
6 (6-oz. each) boneless skinless chicken breasts
1/4 C. olive oil
6 cloves garlic, minced (2 Tbsp.)
1 C. chicken broth
1/4 C. pale dry sherry
1/4 tsp. dried rosemary

Cooking Instructions

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 for 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.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)