Rosemary Lemon Pepper Chicken
The mouthwatering combo of lemon and rosemary makes this a standout chicken entree. Rice is a great accompaniment -- it soaks up the sauce beautifully.
Credit: Wen Zientek
Servings: 2
Ingredients:
* 3 lemons
* 2 tablespoons chopped fresh rosemary
* 2 teaspoons olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon pepper, coarsely ground
* 1 clove garlic, minced
* 2 skinless, boneless whole chicken breasts
Directions:
Using a grater, grate the peel from one lemon and reserve in a small bowl. Slice all of the lemons in half. Thinly slice one of the halves and set aside. Squeeze all of the juice from the remaining lemons into the bowl with the lemon peel. Remove any seeds that may have fallen into the juice. Add the rosemary, olive oil, salt, pepper and garlic. Mix well.
Liberally spray a medium heavy skillet with cooking spray. Over medium-high heat, lightly brown the chicken on each side.
Add the lemon juice mixture to the pan and continue to cook for 5 minutes. Flip the chicken over and continue to cook until the chicken is cooked through (when the juices run clear when the chicken is pierced and the flesh is no longer pink in the thickest part of the breast).
Toss the lemon slices into the pan and cook for a minute more. Serve hot.
