Lemon-Rosemary Chicken Breasts |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From a May 2010 Cooking Light edition. This is a really easy simple dinner. The magazine recommends serving with fresh asparagus and polenta. I served with a creamy mushroom risotto. Ingredients:
1 1/2 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 bone-in chicken breast halves, skinned |
1 1/2 cups reduced-sodium fat-free chicken broth |
1/3 cup lemon juice |
1 rosemary sprig |
Directions:
1. Preheat oven to 375.
2. Healt a large skillet over medium-high heat; add oil. Sprinkle chicken with 1/4 t each salt and pepper.
3. Add chicken to skillet; cook 3 minutes on each side.
4. Arrange chicken in 13x9 inch baking dish.
5. Bake for 25 minutes or until thermometer registers 165.
6. Remove from oven; cover and let stand 15 minutes.
7. Heat skillet over medium-high heat.
8. Add broth, juice and rosemary.
9. Bring to a boil, scraping pan to loosen browned bits; reduce heat and simmer 20 minutes or until broth mixture measures 1/3 cup.
10. Discard rosemary spring; stir in remaining salt and pepper.
11. Serve sauce with chicken.
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