lemon rosemary chicken
Chicken
Lemon Rosemary Chicken
Lemon zest and fragrant herbs meet in lemon rosemary chicken, an elegant yet homey dish that's simple enough for weeknights and sophisticated enough for serving to guests.
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 zest
- 4-1/2 teaspoons lemon juice
- 1/4 cup cold butter
Directions
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes.
- 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 zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
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