Low-Salt, Low-Fat Chicken - cooking recipe

Ingredients

1 (3 lb.) chicken, cut up
1 Tbsp. sage
1 Tbsp. rosemary
1 Tbsp. oregano
4 cloves garlic, peeled and cracked
1/2 tsp. black pepper
1 c. olive oil
1/2 c. dry white wine
1 Tbsp. lemon juice

Preparation

Skin chicken.
Mix sage, rosemary, oregano, garlic and pepper to make paste.
Rub chicken well with paste and place in bowl. Add oil and mix to coat.
Cover and place in refrigerator overnight.
Drain before cooking.
Saute chicken in nonstick pan about 10 minutes per side.
No additional oil will be needed.
Add wine and lemon juice to chicken and simmer a few minutes.
Serve chicken with the sauce spooned over the top.