| Lemon Chicken with Rosemary |
Recipe type: Main Dish
Author:
Serves: 4
A quick and easy way to add some zest to any chicken dinner!
Ingredients
- 2-8 oz. Chicken breasts, cut into halves and pound into 1/2 in. thickness
- 1 cup Milk (enough milk to dip chicken prior for dredging)
- 1 cup flour + 2 tbsp. to thicken sauce
- 4 tbsp. QCOM Lemon Olive Oil
- 1/2 cup white wine
- 2 cups chicken broth
- 2 cloves garlic, finely chopped
- 2 lemons, 1 juiced & 1 sliced
- 2 tbsp. capers
- 1/2 tsp. kosher salt, or to taste
- Fresh ground pepper to taste
- 1 tbsp. fresh rosemary, finely chopped
- 3 sprigs fresh Italian parsley, chopped
Instructions
- Season pounded chicken with salt and freshly ground pepper.
- Dip chicken in milk and dredge in flour.
- Add QCOM Lemon Olive Oil to a skillet over medium heat until very hot, but not smoking.
- Add chicken and cook for 4 minutes on each side until golden.
- Remove chicken and set aside.
- Incorporate all remaining ingredients to skillet and bring to boil.
- Turn heat to low and add a small amount of flour and whisk until thickened.
- Return chicken to skillet and simmer for 5 minutes.
- Place chicken on platter, pour sauce evenly over the chicken and arrange with the lemon slices.
- Garnish with fresh Italian parsley.
Serving size: 4
Notes
Wine Pairing: Chardonnay