Lemon Rosemary Chicken Filets
We really like this Lemon Rosemary Chicken Filets recipe. It is very quick and easy to cook up. And it is perfect for a busy weeknight.
I found it in a cookbook called Essentials of Classic Italian Cooking. It is one of the best cookbooks for Italian recipes and I refer to it often.
Ingredients
These amounts are for 4 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of the ingredients .Also you can switch the amounts to metric.
- Olive oil
- 2 large boneless skinless chicken breasts sliced in half horizontally. Or 4 small ones left whole
- salt and pepper
- garlic powder
- 2 tablespoons butter
- 1 sprig of fresh rosemary – or 1 teaspoon dried
- 1/2 fresh lemon
- 1/2 half cup dry white wine – or chicken broth
Recipe instructions for your Lemon Rosemary Chicken Filets
Put a skillet that is big enough to handle the filets on at medium high. Eyeball just enough olive oil to cover the bottom. Salt, pepper and garlic powder both sides of the filets. Lay the filets out in the skillet and cook them about 3-5 minutes a side depending on their thickness.
When they are firm to a poke and the juices run clear or they read 165° F on a meat thermometer remove them to a dish that will catch the drippings.
Now add the butter, rosemary, white wine and lemon juice and the rind
to the skillet.
When the butter has melted and the wine has reduced a little put the filets back into the skillet. Turn the filets over a couple of times as they warm backup. Then put the filets on your serving plates then spoon that good stuff from the skillet onto the filets.
Serve up and enjoy your Lemon Rosemary Chicken Filets
And here are few more quick and easy chicken recipes for you.
Quick Chicken Weeknight Dinner
Italian Chicken Peppers and Onions
Lemon Rosemary Chicken Filets
Ingredients
- Olive Oil
- 2 large boneless skinless chicken breasts sliced in half horizontally or 4 small breasts
- salt and pepper
- garlic powder
- 2 tbsp butter
- 1 sprig fresh rosemary or 1 tbsp dried
- 1/2 fresh lemon
- 1/2 cup dry white wine or chicken broth
Instructions
- Put a skillet that is big enough to handle the filets on at medium high. Eyeball just enough olive oil to cover the bottom. Salt, pepper and garlic powder both sides of the filets. Lay the filets out in the skillet and cook them about 3-5 minutes a side depending on their thickness. When they are firm to a poke and the juices run clear or they read 165° F on a meat thermometer remove them to a dish that will catch the drippings.
- Now add the butter, rosemary, white wine, lemon juice and the rind to the skillet. When the butter has melted and the wine has reduced a little put the filets back into the skillet. Turn the filets over a couple of times as they warm backup.
- Then put the filets on your serving plates then spoon that good stuff from the skillet onto the filets. Serve up and enjoy your Lemon Rosemary Chicken Filets
Nutrition
Thank You Joan!!
Sounds delicious!