LEMON & ROSEMARY CHICKEN

By curly

Ingredients

• 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 peel
• 4-1/2 teaspoons lemon juice
• 1/4 cup cold butter

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, 8-10 minutes or until a thermometer reads 165°.

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 peel and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
Yield: 4 servings.