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Rosemary Lime Chicken Recipe
Rosemary Lime Chicken Recipe photo by Taste of Home

Rosemary Lime Chicken Recipe

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I experimented with herbs and seasonings quite a bit before creating the final version of this entree. The tartness of the lime juice really complements the rosemary. Everyone loves it.—Nicole Harris, Mt. Union, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons canola oil
  • 1/2 cup white wine or chicken broth
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

One serving equals 244 calories, 9 g fat (1 g saturated fat), 82 mg cholesterol, 389 mg sodium, 2 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

Directions

  1. Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, for 5-7 minutes or until chicken is no longer pink. Yield: 4 servings.
Originally published as Rosemary Lime Chicken in Quick Cooking May/June 2004, p17

Nutritional Facts

One serving equals 244 calories, 9 g fat (1 g saturated fat), 82 mg cholesterol, 389 mg sodium, 2 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Rosemary Lime Chicken

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 23, 2014

"I've been making this recipe for several years as a main course. Just recently, I've been using it to cook up my chicken breasts, then use the chicken throughout the week in salads or whatnot. This will be a staple in my house forever."

MY REVIEW
Reviewed Sep. 23, 2013

"EXCELLENT. EXCELLENT. EXCELLENT. I have made this often since it was first published in the May/June 2004 issue of ?Quick Cooking?. My other half loves chicken and this recipe is his all time favorite. I have given this recipe to many other people because he talks about it all the time. He tells everyone that it is the rosemary that makes the difference. For a man to do that, you have to know this is excellent. TIP: When a recipe calls for crushed spices rather than using the back of a spoon or mortar and piston, I use a small coffee bean grinder. This releases more of the flavor than the traditional methods. After using the grinder, I just wipe it out with a damp cloth. Easy clean up."

MY REVIEW
Reviewed Jun. 28, 2012

"Minus the rosemary"

MY REVIEW
Reviewed Nov. 1, 2009

"I use this recipe often. I prefer to use chicken broth over the wine. It's so fast and easy and surprisingly flavorful. This recipe introduced me to rosemary."

MY REVIEW
Reviewed Sep. 15, 2009

"I made this for dinner last night and it was delicious!! Very easy, too."

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