Chicken Breasts With Rosemary and Lemon
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2whole skinless, boneless chicken breasts, about ¾ pound each
- ¼cup flour
- Salt and freshly ground pepper to taste
- 2tablespoons olive oil
- 2tablespoons butter
- 2tablespoons chopped fresh rosemary or 1 tablespoon dried
- 4garlic cloves, unpeeled
- ½cup dry white wine
- 2tablespoons fresh lemon juice
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
377 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 40 grams protein; 547 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membrane and bits of fat.
- Step 2
Dredge the chicken all over in the flour seasoned with salt and pepper.
- Step 3
Heat the oil and butter in a heavy skillet large enough to hold the chicken breasts in one layer. Add the chicken pieces, rosemary and garlic. Cook about 4 minutes or until the pieces are nicely brown on one side. Turn and cook for 4 to 5 minutes until golden brown on the other side. Do not cover.
- Step 4
Pour off all the fat from the skillet, leaving the chicken, rosemary and garlic in the skillet. Pour in the wine and bring to a boil. Add the lemon juice and parsley. Cover closely and cook 3 minutes longer. Remove and discard the garlic cloves and serve immediately.
Private Notes
Comments
I was skeptical about leaving the garlic unpeeled, but it lent a subtle flavor—with no worry about it burning. Delicious.
My father cut this recipe out Decades ago when it was first published in the Times, after all us kids were gone. He made it every few months. And I've been making it ever since, my kids loved it from a young age. Three changes we make, I put the garlic in for the last couple minutes of the chicken cooking, so they cook through but don't burn. And we don't pour off all the fat, but add a heavier amount of wine to make a lucent sauce, and serve it over brown rice.
This was really, really good! Highly recommend.
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