Pan Fried Rosemary Chicken Breast
With the first frost of the season, I had to bring in all the tender produce and plants, I am using up some fresh rosemary. Try this simple chicken breast and have some white wine in hand to add to the sauce. Serve with some rice and the baked tomatoes I posted on facebook: (original recipe found online, can’t remember just wrote down ingredients and prepared a couple months after that!)
- Season 1 boneless chicken breast (with skin) with salt, pepper, minced garlic and rosemary.
- Heat a frying pan with olive oil, and when it’s hot, add the chicken breast skin-side down. Cook for about 5 minutes. Cover the pan and continue cooking until the chicken is cooked through (flipping twice) about 10-15 minutes. Remove from pan and cover with foil to keep warm. When ready to serve, slice chicken breast and divide between 2 plates.
2 tsp. flour
1/2 cup chicken broth
2 TBS. lemon juice
splash of white wine
- In a small bowl, whisk the flour and the chicken broth together. Add the lemon juice and chicken broth/flour mixture to the pan that you cooked the chicken in. Add the white wine. Whisk until the sauce thickens a little, making sure to scrape up the little bits from the bottom of the pan. Taste and season with salt and pepper, if needed.
- Spoon the sauce over the chicken and serve with rice pilaf and baked tomatoes at: https://www.facebook.com/pages/Cooking-in-the-Country-with-Chris/152591048101508