Real Recipes From Real Home Cooks ®

lemon rosemary chicken

(2 ratings)
Recipe by
Susan Feliciano
Oak Ridge, TN

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

  • 2
    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
    salt
  • 2 c
    green beans, french cut (fresh or frozen)
  • 1/2 c
    chicken broth
  • 1 Tbsp
    butter

How To Make lemon rosemary chicken

  • 1
    Make 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.
  • 2
    Drain 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.
  • 3
    Reduce 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.
  • 4
    Remove 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.

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