Lemon-Rosemary Chicken Breasts

By Kplmrm

A former personal chef, Wendy Collett discovered ways to create tasty meals using fresh ingredients. Adding fresh asparagus and creamy polenta makes an easy and elegant dinner for company.

Yield: 4 servings (serving size: 1 breast half and about 1 tablespoon sauce)

Nutritional Information
Calories:230
Fat:8.9g (sat 1.8g,mono 5g,poly 1.4g)
Protein:33.4g
Carbohydrate:2.3g
Fiber:0.5g
Cholesterol:89mg
Iron:1.3mg
Sodium:518mg
Calcium:24mg

Ingredients

• 1 1/2 tablespoons olive oil
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 4 (8-ounce) bone-in chicken breast halves, skinned
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1/3 cup fresh lemon juice
• 1 rosemary sprig

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 375°.

2. Heat a large skillet over medium-high heat; add oil. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Add chicken; cook 3 minutes on each side. Arrange chicken in a 13 x 9–inch baking dish. Bake at 375° for 25 minutes or until a thermometer registers 165°. Remove from oven; cover and let stand 15 minutes.

3. Heat skillet over medium-high heat. Add broth, juice, and rosemary sprig. Bring to a boil, scraping pan to loosen browned bits; reduce heat, and simmer 20 minutes or until broth mixture measures 1/3 cup. Discard rosemary sprig; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve sauce with chicken.