Lemon-Rosemary Chicken Breast Recipe

4

Ingredients

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

Preparation

Step 1

Preheat oven to 375 degrees.

Heat large skillet over medium-high heat. Add oil. Sprinkle 1/4 teaspoon salt & pepper over chicken. Add chicken to skillet and cook 3 minutes on each side. Arrange chicken in a 13 X 9 baking dish. Bake 25 minutes.

Heat skillet over medium-high heat. Add broth, juice, and rosemary sprig. Bring to 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 & pepper. Serve sauce with chicken (1 breast half and about 1 tablespoon sauce).

Calories: 230 calories, 89g fat, 18g sat, 33.4g protein, 2.3g carb, 0.5g fiber, 89g chol, 518mg sodium