Pan Fried Chicken Breast With Rosemary And Lemon

1. 1

   Pat chicken dry with paper towel. Flatten each breast lightly with a rolling pin and slice diagonally into 2 or 3 slices Dust chicken lightly with seasoned flour, shaking off any excess.

2. 2

   Heat oil in a large frying pan on low. Cook rosemary for 2 minutes. Increase heat to medium and saute chicken in batches for 3 minutes each side, until golden. Remove chicken. Add lemon rind and juice. Return chicken to pan and cook for 4-5 minutes, turning frequently, until cooked through.

3. 3

   Place eggplant on serving plates and top with chicken. Drizzle with pan juices and serve with salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.