Ingredients
-
1 1/2
-
1/2
-
1/2
-
4
-
1 1/2
-
1/3
-
1
-
-
-
-
-
-
-
-
Directions
Lemon-Rosemary Chicken Breasts, From a May 2010 Cooking Light edition This is a really easy simple dinner The magazine recommends serving with fresh asparagus and polenta I served with a creamy mushroom risotto , Lovely flavors; what can be better than lemon and rosemary?! It *does* need to be baked longer than 25 minutes when it’s bone-in — I thought more like 15 minutes more , Very good Used huge bone-in breasts and cooked about 10 minutes longer to reach 175 degrees Sauce is concentrated and tart Made for a nice Sunday dinner
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Steps
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1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Healt a Large Skillet Over Medium-High Heat; Add Oil. Sprinkle Chicken With 1/4 T Each Salt and Pepper. |
|
3
Done
|
Add Chicken to Skillet; Cook 3 Minutes on Each Side. |
|
4
Done
|
Arrange Chicken in 13x9 Inch Baking Dish. |
|
5
Done
|
Bake For 25 Minutes or Until Thermometer Registers 165. |
|
6
Done
|
Remove from Oven; Cover and Let Stand 15 Minutes. |
|
7
Done
|
Heat Skillet Over Medium-High Heat. |
|
8
Done
|
Add Broth, Juice and Rosemary. |
|
9
Done
|
Bring to a Boil, Scraping Pan to Loosen Browned Bits; Reduce Heat and Simmer 20 Minutes or Until Broth Mixture Measures 1/3 Cup. |
|
10
Done
|
Discard Rosemary Spring; Stir in Remaining Salt and Pepper. |
|
11
Done
|
Serve Sauce With Chicken. |
