lemon rosemary chicken
(2 ratings)
I bought some fresh rosemary to try, and made up this recipe to go with it. For once I got the chicken cooked just right - not overdone, and it was so juicy and tender!
(2 ratings)
yield
2 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For lemon rosemary chicken
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2boneless chicken breasts
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4 Tbsplemon juice, fresh
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2 Tbspseasoned oil (or olive oil)
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1/8 cchinese rice wine or sherry
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1 Tbspfresh rosemary, chopped (divided)
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2 Tbspminced shallot
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1/2 tspground black pepper
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1/2 tspsalt
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2 cgreen beans, french cut (fresh or frozen)
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1/2 cchicken broth
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1 Tbspbutter
How To Make lemon rosemary chicken
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1Make marinade: combine chicken breast, lemon juice, oil, wine, 2 teaspoons of the rosemary, shallot, salt, and pepper in a zip-top plastic bag or marinade dish. Mix well and seal. Let marinate at least 2 hours.
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2Drain the marinade into a medium skillet, reserving chicken. Heat marinade over medium-high heat. Sauté the chicken breasts in the marinade, turning once or twice, until lightly browned.
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3Reduce heat, cover chicken with the green beans and chicken broth. Cover pan and simmer until chicken is tender and green beans cooked, about 5-7 minutes.
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4Remove chicken and green beans to serving plates. Heat remaining sauce to a boil and reduce slightly. Remove from heat. Stir in the butter to thicken the sauce. Serve sauce over chicken and green beans. Sprinkle with the remaining teaspoon of rosemary.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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