Lemon and Rosemary Chicken
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- 1/4 cup dry marsala
- 2 Tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 Tablespoon lemon zest
- 1 tablespoons fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 boneless, skinless chicken breasts
Combine marinade ingredients (remember to zest the lemon before juicing it).
Marinade chicken, refrigerated, for 2 hours.
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