Italian Sautéed Chicken with Lemon, Garlic and Rosemary is easy and you can do it. Even on a busy weeknight. It is an old time Italian dish that has roots going way back to the old country.
For the chicken you can use some tenders or breasts that have been sliced into filets. Put a pan on at medium high and add the olive oil and the butter. Salt and pepper one side of the chicken and put them in the pan seasoned side down. Then salt and pepper the up side, Brown the chicken on both sides . Add the garlic and rosemary. Scoot the chicken around in the Garlic and rosemary to get it infused a little with the flavors. Finish cooking the chicken turning from time to time. Take out the chicken and add the wine. Let it bubble at a fast simmer for about 30 seconds then lower the heat to a very slow simmer.
Add the lemon juice and lemon peel, Stir it all up with a wooden spoon getting the bits from the bottom. Put the chicken back in the pan to warm them up while the wine is reducing a little more.
Spoon the sauce over the chicken before serving it up. Tonight we had some spaghetti squash instead of pasta with our Sautéed Chicken to stay gluten free for Gammy. I’m starting to like it,,,a little. We didn’t use much of the Pinot Grigio for the sauce so we had to finish off the bottle.
Here is another very easy and tasty chicken recipe
Sautéed Chicken with Lemon and Rosemary
Ingredients
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 tbsp. salt
- 1/2 tbsp. black pepper
- 2 filets Chicken breast or 4 tenders
- 1 tbsp fresh rosemary or 1/2 tbsp. dried
- 2 cloves garlic, chopped
- 2/3 cup white wine
- 1 fresh lemon peeled into strips with no pith on the removed strips
- 2 tbsp. lemon juice freshly squeezed from the peeled lemon
Instructions
- For the chicken you can use some tenders or breasts that have been sliced into filets. Put a pan on at medium high and add the olive oil and the butter. Salt and pepper one side of the chicken and put them in the pan seasoned side down. Then salt and pepper the up side, Brown the chicken on both sides . Add the garlic and rosemary. Scoot the chicken around in the Garlic and rosemary to get it infused a little with the flavors. Finish cooking the chicken turning from time to time. Take out the chicken and add the wine. Let it bubble at a fast simmer for about 30 seconds then lower the heat to a very slow simmer.
- Add the lemon juice and lemon peel, Stir it all up with a wooden spoon getting the bits from the bottom. Put the chicken back in the pan to warm them up while the wine is reducing a little more.
- Spoon the sauce over the chicken before serving it up. Tonight we had some spaghetti squash instead of pasta to stay gluten free for Gammy. I'm starting to like it,,,a little. We didn't use all of the Pinot Grigio for the sauce so we had to finish off the bottle.
