Lemon-Rosemary Chicken Breasts

1. 1

   Preheat oven to 375u00b0.

2. 2

   Heat a large skillet over medium-high heat; add oil. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Add chicken; cook 3 minutes on each side. Arrange chicken in a 13 x 9-inch baking dish. Bake at 375u00b0 for 25 minutes or until a thermometer registers 165u00b0. Remove from oven; cover and let stand 15 minutes.

3. 3

   Heat skillet over medium-high heat. Add broth, juice, and rosemary sprig. Bring to a boil, scraping pan to loosen browned bits; reduce heat, and simmer 20 minutes or until broth mixture measures 1/3 cup. Discard rosemary sprig; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve sauce with chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.