- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons canola oil
- 1 shallot, finely chopped
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/2 cup reduced-sodium chicken broth
- 2 teaspoons grated lemon peel
- 4-1/2 teaspoons lemon juice
- 1/4 cup cold butter
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, 8-10 minutes or until a thermometer reads 165°.
- Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon peel and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken. Yield: 4 servings.
Reviews forLemon & Rosemary Chicken
"So simple and tasty! I get so tired of the same old chicken dishes but this one was delicious. I was also afraid of the amount of rosemary but it was fine. Sometimes lemon gets lost but the flavor shone through in this sauce. I used the thin sliced chicken breasts and the 8 minutes was almost too long."
"Delicious! I like Rosemary in moderation, so I was a little afraid the amount called for would be overwhelming, but the butter really tempered it nicely. Like other reviewers, I did use larger breasts, so it took twice as long in the oven, but it was well worth it! A definite hit on the dinner table!"
"Quite tasty. I did use the smaller 4 oz portion of chicken breast. One reviewer had to cook them longer. I used larger pieces of meat another time, and needed to cook them longer too, but that's what I'd expect with thicker, bigger cuts. The meat thermometer takes ALL the guesswork out."
"This was delicious and relatively easy for how fancy it appears."
"This was a star with that wonderful sauce."