Lemon Rosemary Chicken (Print Version)
# Ingredients:
→ Chicken & Seasonings
01 -
4 boneless chicken breasts, thinly cut
02 -
1 tsp sea salt
03 -
10-12 turns of a pepper mill
→ Sauce Ingredients
04 -
3 tablespoons fresh rosemary, finely chopped
05 -
2 tablespoons butter
06 -
1 tablespoon olive oil, extra if needed
07 -
4 garlic cloves, minced
08 -
¾ cup chicken broth (low-sodium)
09 -
2 tablespoons lemon juice (about 1 lemon's worth)
10 -
½ cup dry white wine (or replace with broth)
→ Optional Garnishes
11 -
Lemon wedges
12 -
Fresh parsley (Italian)
13 -
Extra rosemary
# Instructions:
01 -
Add olive oil to a big skillet and heat over medium-high. Sprinkle salt and pepper on chicken, then cook each side for 2-3 minutes until well-browned and done. Set aside on a plate.
02 -
In the same skillet, add a bit more oil if the pan is dry. Toss in the rosemary and garlic, cooking for about 30-60 seconds until you can really smell it.
03 -
Pour the wine and broth into the pan. Scrape the bottom to loosen stuck-on pieces. Let it lightly boil until it thickens, around 4-5 minutes.
04 -
Mix in the butter and lemon juice. Let the butter melt while stirring. Adjust taste with more salt or pepper, if needed.
05 -
Put the chicken back in the skillet and cover it with the sauce. Top with fresh herbs and lemon slices if you'd like.
# Notes:
01 -
Cutting chicken breasts thinly makes them cook faster and evenly.
02 -
If you’re not using wine, just swap it for more broth.
03 -
Lemon pepper seasoning can easily kick up the flavor.