Chicken Breasts with Rosemary and Lemon
Aron
So simple and fast you can do it at someone else’s house, without a recipe after a few times. And tastes like a wee bit of heaven.
ingredients
- 2 Skinless, boneless chicken breasts, about 3/4 lb each
- 1/4 Cup flour
- 2 Tbsp Olive Oil
- 2 Tbsp chopped fresh rosemary, or 1 Tbsp dried
- 2 Tbsp butter
- 4 Unpeeled garlic cloves
- 1/2 Cup dry white wine
- 2 Tablespoons chopped parsley
- 2 Tbsp fresh lemon juice
- Salt and ground pepper to taste
directions
- 1
*Split the chicken breasts in half down the center. Trim them neatly to remove fat/membrane.
- 2
*Dredge the chicken all over in the flour seasoned with salt and pepper.
- 3
*Heat the oil and butter in a heavy skillet, large enough to hold the 4 chicken halves in one layer.
- 4
*Add the chicken pieces, rosemary and garlic.
- 5
*Cook pieces for 4 minutes on one side or until the pieces are nicely brown on one side. Turn and cook the other side for 4-5 minutes, until it is browned--don’t cover pan.
- 6
*Pour off all the fat from the chicken, rosemary and garlic in the skillet.
- 7
*Pour in the wine and bring to the boil.
- 8
*Add the lemon juice and parsley.
- 9
*Cover tightly and cook 3 minutes longer.
- 10
*Remove and discard the garlic cloves and serve immediately.
Source: Dorianne
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