Italian Lemon Rosemary Chicken

My Italian Lemon Rosemary Chicken is copied from one of my favorite Italian cookbooks “The Essentials of Italian Cooking” by Marcela Hazan. She called it Fricasseed Chicken with Rosemary and Lemon Juice. I shortened it here in my blog to Italian Lemon Rosemary Chicken so that Google might be able to find it. She has written quite a few Cookbooks that are full of Italian recipes and interesting histories about a lot of the recipes.

“Admit it: You’ve hidden your favorite food from your family: at least once”

Here is what you will need for your Italian Lemon Rosemary Chicken

The number of servings can be changed in the recipe card found below this post. Changing the amount of servings on the recipe card will automatically change the amounts of the ingredients.

! large skinless boneless chicken breast (or 2 small ones)
1 tablespoon butter
olive oil
salt and pepper
3 large cloves garlic chopped
1 large sprig of rosemary or 1 tbsp. dried
juice from 1/2 lemon or 1 tbsp.
1/2 cup white wine (or chicken broth)

And here is how to make your Italian Lemon Rosemary Chicken

You can buy chicken breasts that have already been sliced or if you buy whole ones and just slice them in half horizontally like you are going to butterfly them but slice them all the way thru. Put the slices in a large zip-loc bag and flatten the breasts with a meat mallet or just flatten them with a pot or frying pan.

Put a skillet on at medium high and swirl in just enough olive oil to cover the bottom and the butter. When the butter starts to calm down salt and pepper one side of the breasts. Lay them in the skillet with the seasoned side down and salt and pepper the up side. Nice them about 2 -3 minutes a side depending on the thickness. Turn them over and add all of the rest of the ingredients to the skillet.

Stir everything together and finish cooking the fillets in the liquid. Spoon some of the liquid onto the filets as they finish cooking. After the liquid comes to a fast simmer cook for about 4 minutes. When the chicken filets are firm to a poke or read 165° on a meat thermometer. They are done. Then serve up your Italian Lemon Rosmary Chicken.

I cooked up some penne pasta while the chicken was doing its thing. It all turned out very to be a a very nice, quick and easy Italian weeknight dinner.

And here are a few more quick and easy chicken dinners for you