Italian Lemon Rosemary Chicken
Chicken filets finished in a lemon garlic rosemary mix
Ingredients
- 1 large boneless skinless chicken breast or two small ones
- salt and pepper to taste
- olive oil
- 1 tbsp butter
- 1 large sprig fresh rosemary just the leaves or 1 tbsp. dried
- 3 cloves garlic chopped
- 1/2 small fresh juiced or 1 tbsp. lemon juicelemon
- 1/2 cup white wine or chicken broth
Instructions
- 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.Quick Chicken DinnerSesame ChickenOne Skillet Chicken Pasta DinnerQuick and Easy One Pan Chicken Dinner Browned Butter Lemon Chicken Filets
- 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 chicken 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.
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