• Put a skillet on at medium high. Let it heat up and swirl in just enough olive oil to cover the bottom. Add the butter. Salt and pepper the chicken thighs (or breasts) and lay them out in the skillet. About 3 – 5 minutes a side depending on their thickness. 
• While the chicken is cooking slice up the garlic and strip the rosemary leaves off the stem. That is if you are using fresh rosemary. If you are going with the dried from a jar just have it ready. 
• When you turn over the chicken add the rest of the butter, the rosemary, garlic, lemon juice and the wine.

  Stir it all together and baste the chicken with that good stuff in the skillet few times as it finishes cooking.
• When the chicken is done serve it up. Top it off with that good garlic, etc. from the skillet.

Tips for this recipe

• Recipe tips 

  If you are going to have pasta to go along with the chicken tonight double up on the garlic, rosemary, lemon juice and the wine. Then you will have enough to spoon it over the chicken and the pasta. And there will be enough to dip some of poppop's easy homemade bread into it.
• This is a good one to make more than you need for tonight’s dinner and put the extras in some zip-loc bags in the freezer. Then they would be waiting for you after a hectic day as a nuke it no brainer. A real tasty nuke it no brainer.
• If you are cooking thighs instead of breasts remember that when thighs are done, they are softer than breasts are when they are done. When I check thighs first with a poke and they seem too soft then check with a meat thermometer they almost always are done.