Lemon Rosemary Chicken 4 boneless skinless chicken breast halves (4 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons canola oil 1 shallot, finely chopped 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1/2 cup reduced-sodium chicken broth 2 teaspoons grated lemon peel 4 1/2 teaspoons lemon juice 1/4 cup cold butter Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-inch baking pan; reserve drippings. Bake chicken, uncovered, 8 to 10 minutes or until a thermometer reads 165 degrees. Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon peel and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken. Yield: 4 servings.