Ingredients
-
2
-
-
2
-
1
-
2
-
2
-
1/4
-
1
-
1/2
-
2
-
-
-
-
-
Directions
Honey Rosemary Chicken Breasts – Rachael Ray, I saw her make this recipe on her talk show and it looked so simple and delicious We love the taste of rosemary, so we really enjoyed it I scaled the recipe back to make 2 servings , Can you make this chicken recipe a day a head?, This was absolutely delicious!! And so easy! Will make over & over made for Spring PAC, 2011
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Steps
|
1
Done
|
Heat Oil, in a Large Skillet Over Medium-High Heat. |
|
2
Done
|
Season Chicken With Salt and Pepper. |
|
3
Done
|
When Oil Smokes, Add Chicken to the Pan. |
|
4
Done
|
and Cook 6 Minutes on Each Side. |
|
5
Done
|
Remove from Pan and Cover With Foil |
|
6
Done
|
Reduce Heat Under Pan to Medium |
|
7
Done
|
Add Shallots, Garlic and Rosemary to Pan and Cook 2-3 Minutes. |
|
8
Done
|
Add Honey, Stir in Dijon and Lemon Juice. |
|
9
Done
|
Add Chicken Back to the Pan and Coat on All Sides With the Bubbling Glaze. Turn Off Heat. |
|
10
Done
|
Garnish With Toasted Nuts, If Using. |
