Rosemary-lemon chicken
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- Prep Time10 min
- Total Time10 min
- Makes3 to 4 servings
Roberto Caruso
Ingredients
4 skinless, boneless chicken breasts, or 8 skinless, boneless chicken thighs
1 tbsp butter
1 large lemon
1/4 cup water
1 tbsp bottled chopped garlic, or 4 garlic cloves, minced
1 tsp dried rosemary, or 1 tbsp finely chopped fresh rosemary
1/2 tsp salt
Instructions
Trim any excess fat from chicken and discard. Melt butter in a large, wide frying pan over medium-high heat. Add chicken. Cook until lightly golden, 2 to 3 minutes per side. Meanwhile, cut lemon in half and squeeze out 1/4 cup (50 mL) juice. When chicken is golden, pour in lemon juice and water. Using a wooden spoon, stir in any brown bits from pan bottom into sauce to add flavour. Sprinkle with garlic, rosemary and salt.
Reduce heat to medium-low. Cover and simmer until chicken feels springy when pressed, 8 to 10 minutes. Turn chicken halfway through. Place chicken on plates and spoon sauce overtop. Delicious with boiled or mashed potatoes and green beans.
Nutrition (per serving)
Calories 183, Protein 30.6g, Carbohydrates 2.2g, Fat 5.1g, Fibre 0.2g, Sodium 391mg.
Wonderful aromatic flavours of garlic, lemon and rosemary work magic in the frying pan in this easy recipe, perfect for a weeknight dinner. Use chicken breasts or thighs, or please everyone and use both.
Time Saver
Saute bottled garlic in butter before sauteing fish. Stir a dollop into soups or stews just before serving to wake up their flavour.
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