Recipe: Quick peasant chicken for two

My husband and I both work full time, so meals can be a chore when we get home at 6 pm. The following recipe is quick, low fat, and very flavorful.
Peasant Chicken
4 single boneless chicken breasts (you can use 2, but leftovers are nice for lunch or supper the next day.)
1/2 to 3/4 cup of white or rose wine
juice of 1/2 fresh lemon
salt, pepper, dried or fresh rosemary
Flatten the chicken breasts with a heavy object until they are of equal thickness (hey, since the wine bottle is already there, wrap it in plastic wrap and go to town!)
Salt and pepper both sides of the chicken breasts and sprinkle with rosemary.
Heat a couple of tablespoons of olive oil in a skillet and brown the chicken breasts until both sides are lightly browned.
Pour the wine over the chicken, cover the pan and simmer for about 15 minutes, or until the chicken is cooked through.
Uncover the pan, squeeze the half lemon over the chicken and wine and stir. Remove the chicken to a dish and let the liquid cook down about 50%. Pour wine and lemon sauce over the chicken and serve.