Lemon Rosemary Chicken 

I found this Lemon Rosemary Chicken Scallopini recipe in one of our favorite cookbooks, Essentials of Classic Italian Cooking by Marcella Hazan. The simple combination of the lemon and rosemary flavors makes this one a definite keeper. It always gets rave reviews when we serve it to guests. Just about all of Marcella’s  recipes are simple, without a ton of ingredients and they all are very good.

I’m sorry Marcella but I didn’t use a cut up whole chicken. In the interest of keeping it quick and easy for our friends that are in a rush to get a good meal on the table I opted for boneless skinless breasts.

Often when I make it I make more than we keep and save the extras in the freezer for “weeknight nuke it no-brainers”. Just like we do with Chicken Parmesan and Minestrone soup.

Ingredients

• 2 small boneless skinless chicken breasts or 1 large one sliced in half horizontally
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 level teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon – zested
• juice from 1/2 lemon
• 2 teaspoons chopped fresh rosemary – 1 teaspoon dried
• 3 large cloves of garlic
• 1/3 cup dry white wine

Here is how to easily cook up your Lemon Rosemary Chicken 

If your chicken breasts are frozen thaw them in the microwave while you get your veggies ready. If you are using the fresh not frozen kind lay them flat and cut them in half horizontally like you are going to butterfly them but cut them all the way thru. Marcella’s recipe says “Lemon peel with none of the white pith, cut into 6 thin julienne strips”. Forgive me again Marcella but I like to just zest the lemon-s and use half of the lemon-s for the juice needed for the servings. Chop up the garlic and the rosemary. If you are using dried rosemary just use half the amount shown in the recipe for chopped fresh.

Put a skillet on at medium high and add the olive oil and the butter. When the butter stops foaming lay the chicken out in the skillet.

Brown them on both sides then add the rosemary, garlic, salt, pepper, lemon zest and juice. Cook for 2 to 3 minutes more, turning the chicken a few times.

Then remove the chicken to a dish that will save the drippings.

Add the wine and lower the heat to let it simmer, not boil. After the wine reduces a little put the chicken fillets back in the skillet and turn them over a few times as they warm back up as the wine reduces..

Move the chicken to a serving platter or just go ahead and put them right onto your dinner plates. Pour the juices from the pan with the rosemary and garlic over the chicken and serve it up! You will love it!

And some of Poppop’s easy no knead bread to dip into those good juices.

Lemon Rosemary Chicken

Course: Chicken, Main Course, Main Course, Gluten Free, Sautéed Chicken fillets

Cuisine: Italian, Mediterranean

Keyword: chicken, gluten free, Italian, Mediterranean Diet, paleo, quick and easy

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

Calories: 209kcal

A quick Mediterrainian diet chicken recipe

Print Recipe

Ingredients

• 2 small boneless skinless chicken breasts
• 2 tbsps extra virgin olive oil
• 1 tbsp Butter
• 1 level tsp. salt
• 1/2 tsp pepper
• 1 lemon zested
• 1/2 lemon juiced
• 2 tbsps chopped fresh rosemary if dried - 1/2 that amount
• 3 lg cloves garlic chopped
• 1/3 cup dry white wine

Instructions

• If your chicken breasts are frozen thaw them in the microwave while you get your veggies ready. If you are using the fresh not frozen kind lay them flat and cut them in half horizontally like you are going to butterfly them but cut them all the way thru. Marcella's recipe says "Lemon peel with none of the white pith, cut into 6 thin julienne strips". Forgive me again Marcella but I like to just zest a lemon and use a half of the lemon for the juice needed for 2 servings. Chop up the garlic and the rosemary. If you are using dried rosemary just use half the amount shown in the recipe for chopped fresh.
• Put a skillet on at medium high and add the olive oil and the butter. When the butter stops foaming lay the chicken out in the skillet.

  Brown them on both sides then add the rosemary, garlic, salt, pepper, lemon zest and juice. Cook for 2 to 3 minutes more, turning the chicken a few times.
• Then remove the chicken to a dish that will save the drippings.

  Add the wine and lower the heat to let it simmer, not boil. After the wine reduces a little put the chicken fillets back in the skillet and turn them over a few times as they warm  back up while the wine reduces..

   
• Move the chicken to a serving platter or just go ahead and put them right onto your dinner plates. Pour the pan juices with the rosemary and garlic over the chicken and serve at once. You'll love it.

Nutrition

Calories: 209kcal | Carbohydrates: 2g | Protein: 1g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 28mg | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Iron: 1mg