Rosemary Lemon Chicken Breast

My husband found and cooked this recipe tonight.  It was pretty good.  Very tart, but we paired it with cooked brocolli and carrots and roasted smashed red potatoes.  Very yummy and our kids ate it all and asked for more!  Always a plus if the kids like it!  I think next time we will tone down the lemon just a little more.


From: noreciperequired.com

Ingredients (for 2)

• 2 boneless skinless chicken breasts – lightly pounded out
• 5 garlic cloves minced
• Juice from one lemon
• 2 sprigs rosemary
• Water
• 2 tablespoons butter

Making the Chicken

• Add the chicken to a zip lock bag, along with 3 of the minced garlic cloves, 1 of the sprigs of rosemary and a couple glugs of olive oil
• You probably want to pound the chicken a bit, to make it more a more consistent thickness so it cooks evenly
• Allow the chicken to marinate for 2 – 8 hours
• Remove the chicken from the bag and season both sides with salt and pepper
• Heat a pan over medium - high heat, and coat the bottom with olive oil (normally I go very high heat, but in this case, I want to prevent any marinade garlic that stuck to the chicken from burning)
• Lay the chicken breast down and leave them to sear on that side for ~4 minutes or until golden brown (don’t lift the chicken up to check for at least 3 minutes)
• Flip the chicken over, to sear the other side. It should be cooked through in about another 3 minutes
• Remove the chicken from the pan, and set aside. Add the lemon juice, 2 tablespoons of water, and the other sprig of rosemary
• Scrape the bottom of the pan to deglaze and reduce the juice/water by about half
• Turn off the heat, and add the butter. Stir it in, and add chicken back to the pan, and toss to coat