Chicken Breasts in Rosemary Pan Sauce
photo by Lori Mama
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- salt
- pepper
- 1 1⁄2 tablespoons olive oil
- 2 garlic cloves, minced (jarred is fine)
- 1 cup low sodium chicken broth
- 1 teaspoon dried rosemary
- 1 teaspoon white wine or 1 teaspoon fresh lemon juice
- 1 teaspoon butter (Smart Balance works great too)
directions
- Place chicken breasts between plastic wrap and pound with a meat mallet to a 1/2" thickness. Sprinkle both sides of the chicken evenly with salt and pepper.
- Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan and keep warm.
- Add garlic to pan and cook 1 minute, stirring constantly. Add broth and rosemary; bring to a boil while scraping up any browned bits. Cook approximately 3 minutes, until mixture is reduced to 1/2 cup. Remove pan from heat and add wine or lemon juice and butter, stirring until butter melts. Serve sauce over chicken.
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Reviews
-
This was lovely! Quick and simple, I can see this becoming part of my go-to file as the ingredients are things I always have on hand. I used the lemon juice option and I cut the chicken into pieces to serve over rice and it was very good. I did add a little corn starch slurry to thicken the sauce. Thanks for this one, Bizzy!
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RECIPE SUBMITTED BY
Bizzy-Bee
Chandler, Arizona
I love to eat!