L-Roasted Rosemary Lemon Chicken Breast

By á-164713

Ingredients

• 2 boneless, skinless chicken breasts
• Juice of 1 lemon
• 2 tablespoons Extra Virgin olive oil (preferably cold pressed)
• 2 tablespoons fresh rosemary; chopped
• 2 cloves minced, garlic
• 2 tablespoons coconut oil (refined is best, as it has no coconut taste)
• 2 tablespoons fresh parsley; chopped
• Reserve 1 teaspoon of the garlic and of the parsley for use later.

Preparation

Step 1

1. Combine olive oil, garlic and parsley in a small bowl or dish. Add chicken breasts, cover and marinate in the refrigerator for ~2 hrs.

2. Once marinated, drizzle a sauté pan or skillet with coconut oil, just to coat the bottom, and place over medium heat. Add chicken breasts, searing both sides chicken for ~4 minutes on each side, until cooked (no longer pink). If you prefer, you can also roast the chicken in the oven (rather than the skillet) on 375 F for ~5 mins., or until juices run clear.

3. Remove chicken from the pan, and set aside. Drain most of the drippings from the pan, but leave just a little to use for the sauce. Next, add reserved garlic and rosemary to the drippings, and sauté ~10-15 seconds, until garlic softens and herbs are fragrant.

4. Then add the juice of one lemon, diluted with ~/2 tablespoons water, to the pan and bring to a boil. Stir the mixture just enough to deglaze the pan, add salt and pepper, and ~2 tablespoons of butter. Stir until the butter is just about melted, then place chicken breasts back in pan, flipping it over to fully coat each side. The chicken breast can be served “as is” with a side item, or can be sliced into bite size pieces and added to a salad, as well.