Name: Lemon Rosemary Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, Italian
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

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

Instructions

1 Prep the chicken

2 Preheat the oven to 400°F. Sprinkle the chicken with salt and pepper.

3 Brown the chicken

4 In a large cast-iron skillet or other heavy skillet, heat the oil over medium heat, and brown the chicken on both sides.

5 Bake the chicken

6 Transfer the chicken to a 15x10x1-inch baking pan, reserving the drippings in the skillet. Bake the chicken, uncovered, until a thermometer reads 165°, 8 to 10 minutes. Editor's Tip: A meat thermometer can be helpful in reaching the perfect temperature, without any guesswork.

7 Make the sauce

8 In the same skillet, cook and stir the shallot and rosemary in the drippings until tender. Stir in the broth. Bring to a boil, and cook until the liquid is reduced by half. Reduce the heat to low, and stir in the lemon zest and juice. Whisk in the butter, 1 tablespoon at a time, until the sauce is creamy. Serve the sauce over the chicken.