Lemon And Rosemary Chicken
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons canola oil
- 1 shallot, finely chopped
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/2 cup reduced-sodium chicken broth
- 2 teaspoons grated lemon zest
- 4-1/2 teaspoons lemon juice
- 1/4 cup cold butter
- Preheat oven to 400u0b0. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165u0b0, 8-10 minutes.
- Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
chicken breast halves, salt, pepper, canola oil, shallot, fresh rosemary, chicken broth, lemon zest, lemon juice, cold butter
Taken from www.tasteofhome.com/recipes/lemon-and-rosemary-chicken/ (may not work)