Lemon Rosemary Chicken

Susan Feliciano


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 votes
10 Min
15 Min


boneless chicken breasts
4 Tbsp
lemon juice, fresh
2 Tbsp
seasoned oil (or olive oil)
1/8 c
chinese rice wine or sherry
1 Tbsp
fresh rosemary, chopped (divided)
2 Tbsp
minced shallot
1/2 tsp
ground black pepper
1/2 tsp
2 c
green beans, french cut (fresh or frozen)
1/2 c
chicken broth
1 Tbsp


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.
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.
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.
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.

About this Recipe

Course/Dish: Chicken