Lemon and Rosemary Chicken
(from Lucianolinda’s recipe box)
Source: Taste of Home magazine
Prep time: 30 minutes
Serves 4 people
Categories: Chicken- main dish
Ingredients
- 4 boneless skinless chicken breast halves (4
- oz. each)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. canola oil
- 1 shallot, finely chopped
- 1 Tbsp. minced fresh rosemary or 1 tsp. dried
- rosemary, crushed
- 1/2 cup reduced-sodium chicken broth
- 2 tsp. grated lemon peel
- 4 1/2 tsp. lemon juice
- 1/4 cup cold butter
Directions
-
Preheat oven to 400 degrees. Sprinkle with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15×10×1-inch baking pan; reserve drippings. Bake chicken, uncovered, 8-10 minutes or until a thermometer reads 165 degrees.
-
Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; stir in lemon peel and juice. Whisk in butter, 1 Tbsp. at a time, until creamy. Serve with chicken.