Pan-Seared Rosemary Chicken With Shallots and Arugula (Rocket) Recipe

Name: Pan-Seared Rosemary Chicken With Shallots and Arugula (Rocket)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts; 2 tablespoons rosemary, chopped; 1 lemon; 4 tablespoons salted butter, cubed; 3 cups chicken stock; 2 shallots, slivered; 4 cups organic arugula, washed with stems removed; sea salt; fresh ground pepper; extra virgin olive oil, as needed

Servings: persons

2 chicken breasts
2 tablespoons rosemary, chopped
1 lemon
4 tablespoons salted butter, cubed
3 cups chicken stock
2 shallots, slivered
4 cups organic arugula, washed with stems removed
sea salt
fresh ground pepper
extra virgin olive oil, as needed

1
Heat olive oil in a saute pan.
2
Season chicken breasts with salt, pepper and organic rosemary.
3
Sear for 4 minutes on high heat.
4
Turn chicken over and add slivered shallots.
5
Saute shallots until golden, about 1 minute.
6
Remove chicken breasts from pan and add the juice of one lemon.
7
Add chicken stock and reduce by 1/3.
8
Add butter and arugula.
9
Season with sea salt and fresh black pepper.

497

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 chicken breasts, 2 tablespoons rosemary, chopped, 1 lemon, 4 tablespoons salted butter, cubed, and more.

Yes, Pan-Seared Rosemary Chicken With Shallots and Arugula (Rocket) 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.

Pan-Seared Rosemary Chicken With Shallots and Arugula (Rocket)

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