Instructions: 1 Heat the olive oil in a saute pan. Remove the skin and trim the excess fat from the chicken. Remove the bone also.

2 Fry the meat in the pan top-side down first, for 3-4 minutes each side.

Drain any excess oil from the pan and add the white wine.

3 Cook for a minute or two, adding more wine if drying out. Add the lemon juice and rosemary and cook for 3-4 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.