Lemon Rosemary Chicken

marti Mar 3, 2017

  1. marti

    marti Moderator Moderator

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    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.

     

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