Rosemary Lime Chicken Recipe

5 5 6
Rosemary Lime Chicken Recipe
Rosemary Lime Chicken Recipe photo by Taste of Home
Publisher Photo

Rosemary Lime Chicken Recipe

Read Reviews
5 5 6
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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

1 each: 244 calories, 9g fat (1g saturated fat), 82mg cholesterol, 389mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

  • 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
  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

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Reviews forRosemary Lime Chicken

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MY REVIEW
lorischlecht User ID: 1226455 145851
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
bjsilve0 User ID: 172187 91960
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
ARiser User ID: 6694780 145849
Reviewed Jun. 28, 2012

"Minus the rosemary"

MY REVIEW
briandean User ID: 2914082 205963
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
[email protected] User ID: 1434071 205962
Reviewed Sep. 15, 2009

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

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