Chicken Breasts With Rosemary and Lemon Recipe

Name: Chicken Breasts With Rosemary and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole skinless, boneless chicken breasts, about 3/4 pound each; 1/4 cup flour; Salt and freshly ground pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 2 tablespoons chopped fresh rosemary or 1 tablespoon dried; 4 garlic cloves, unpeeled; 1/2 cup dry white wine; 2 tablespoons fresh lemon juice; 2 tablespoons chopped parsley

Servings: persons

2 whole skinless, boneless chicken breasts, about 3/4 pound each
1/4 cup flour
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
4 garlic cloves, unpeeled
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley

1
Split the chicken breasts in half down the center.
2
Trim them neatly to remove peripheral membrane and bits of fat.
3
Dredge the chicken all over in the flour seasoned with salt and pepper.
4
Heat the oil and butter in a heavy skillet large enough to hold the chicken breasts in one layer.
5
Add the chicken pieces, rosemary and garlic.
6
Cook about 4 minutes or until the pieces are nicely brown on one side.
7
Turn and cook for 4 to 5 minutes until golden brown on the other side.
8
Do not cover.
9
Pour off all the fat from the skillet, leaving the chicken, rosemary and garlic in the skillet.
10
Pour in the wine and bring to a boil.
11
Add the lemon juice and parsley.
12
Cover closely and cook 3 minutes longer.
13
Remove and discard the garlic cloves and serve immediately.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole skinless, boneless chicken breasts, about 3/4 pound each, 1/4 cup flour, Salt and freshly ground pepper to taste, 2 tablespoons olive oil, and more.

Yes, Chicken Breasts With Rosemary and Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts With Rosemary and Lemon

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