Lemon-Rosemary Chicken Breasts

Monday, January 31, 2011
Adapted from Cooking Light.
Makes 4 servings.


1 1/2 T olive oil
1/2 t salt, divided
1/2 t pepper, divided
4 bone-in chicken breasts, skinned
1 1/2 c chicken broth
1/3 c fresh lemon juice
1 rosemary sprig


Preheat oven 375 F.
Heat oil in skillet over medium-high. Sprinkle 1/4 t salt and 1/4 t pepper on chicken, add chicken to skillet and cook 3 min on each side.
Arrange chicken in 13x9 in baking dish. Bake 25 min till thermometer registers 165. Remove from oven, cover and let stand 15 minutes.
Heat skillet over medium-high heat. Add broth, juice, and rosemary. Bring to boil, scraping loose the browned bits; reduce heat, simmer 20 min or till broth mixture measures 1/3 cup. Discard rosemary sprig, stir in remaining 1/4 t salt and 1/4 t pepper.  Serve sauce with chicken.

Serve this meal with green beans and mashed potatoes.


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