lemon rosemary chicken
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!
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 - boneless chicken breasts
- 4 tablespoons lemon juice, fresh
- 2 tablespoons seasoned oil (or olive oil)
- 1/8 cup chinese rice wine or sherry
- 1 tablespoon fresh rosemary, chopped (divided)
- 2 tablespoons minced shallot
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cups green beans, french cut (fresh or frozen)
- 1/2 cup chicken broth
- 1 tablespoon butter
How To Make lemon rosemary chicken
-
Step 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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Step 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.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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