Skillet Lemon Chicken With Rosemary – a delicious recipe with lemon juice, white wine, mustard, garlic, rosemary, chicken breasts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a blender, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. Ina a large zipper bag, throw the chicken and lemon juice mixture. Keep in fridge for at least 1 hour. In a small bowl, stir together 2 tbsp chicken broth and cornstarch until dissolved. Set aside.
2
In a skillet, heat oil over medium-high heat. Cook chicken (reserving the marinade) on each side, about 4min. or until no longer pink. Remove chicken from skillet and cover to keep warm.
3
Now add reserved marinade to the skillet and using wire wisk, stir in the cornstarch mixture and remaining broth. Bring to a boil, stirring constantly. Cook and stir for 2 min more. Return chicken to skillet, heat through, serve with sauce.
519
kcal
Calories
13
g
Fat
31
g
Carbs
70
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup lemon juice, 1/4 cup dry white wine (optional), 3 tablespoons Dijon mustard, 3 garlic cloves, and more.
Yes, Skillet Lemon Chicken With Rosemary 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.
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