Rosemary Lemon Chicken

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By: foodfirst 09 Jun 2014 (734)
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To make the best Rosemary Lemon Chicken just follow these few simple steps The most important component of this dish is the chicken itself Chicken breasts are lean and pretty unforgiving Its easy to overcook them and then they turn dry and gross Needless to say raw chicken is even worse The lemon in the sauce can be strong and I use it more a glaze than a sauce If youre looking for a true sauce that you can sop up Id suggest that you add some chicken stock and reduce it down as using more lemon juice than I suggest below will like just to too acidic

Food Recipes > Rosemary Lemon Chicken (Ingredients )

Rosemary Lemon Chicken

To make the best Rosemary Lemon Chicken just follow these few simple steps The most important component of this dish is the chicken itself Chicken breasts are lean and pretty unforgiving Its easy to overcook them and then they turn dry and gross Needless to say raw chicken is even worse The lemon in the sauce can be strong and I use it more a glaze than a sauce If youre looking for a true sauce that you can sop up Id suggest that you add some chicken stock and reduce it down as using more lemon juice than I suggest below will like just to too acidic

Prep time:

Cook time:

Total time:

Serving size: 2

Ingredients

  • Juice from one lemon
  • 5 garlic cloves minced
  • 2 boneless skinless chicken breasts – lightly pounded out
  • 2 sprigs rosemary
  • Water
  • 2 tablespoons butter

Cooking Directions

  • Add the chicken to a zip lock bag, along with 3 of the minced garlic cloves, 1 of the sprigs of rosemary and a couple glugs of olive oil
  • You probably want to pound the chicken a bit, to make it more a more consistent thickness so it cooks evenly
  • Allow the chicken to marinate for 2 – 8 hours
  • Remove the chicken from the bag and season both sides with salt and pepper
  • Heat a pan over medium - high heat, and coat the bottom with olive oil (normally I go very high heat, but in this case, I want to prevent any marinade garlic that stuck to the chicken from burning)
  • Lay the chicken breast down and leave them to sear on that side for ~4 minutes or until golden brown (don’t lift the chicken up to check for at least 3 minutes)
  • Flip the chicken over, to sear the other side.  It should be cooked through in about another 3 minutes
  • Remove the chicken from the pan, and set aside.  Add the lemon juice, 2 tablespoons of water, and the other sprig of rosemary
  • Scrape the bottom of the pan to deglaze and reduce the juice/water by about half
  • Turn off the heat, and add the butter. Stir it in, and add chicken back to the pan, and toss to coat


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Tags: Ingredients recipe chicken lemon rosemary

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