Lemon Rosemary Chicken
A quick Mediterrainian diet chicken 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: 209kcalCarbohydrates: 2gProtein: 1gFat: 20gSaturated Fat: 6gCholesterol: 15mgSodium: 53mgPotassium: 28mgSugar: 1gVitamin A: 175IUVitamin C: 1mgIron: 1mg
Tried this recipe?Let us know how it was!