Lemon-Rosemary Chicken Breasts
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 bone-in chicken breast halves, skinned
- 1 1⁄2 cups reduced-sodium fat-free chicken broth
- 1⁄3 cup lemon juice
- 1 rosemary sprig
directions
- Preheat oven to 375.
- Healt a large skillet over medium-high heat; add oil. Sprinkle chicken with 1/4 t each salt and pepper.
- Add chicken to skillet; cook 3 minutes on each side.
- Arrange chicken in 13x9 inch baking dish.
- Bake for 25 minutes or until thermometer registers 165.
- Remove from oven; cover and let stand 15 minutes.
- Heat skillet over medium-high heat.
- Add broth, juice and rosemary.
- Bring to a boil, scraping pan to loosen browned bits; reduce heat and simmer 20 minutes or until broth mixture measures 1/3 cup.
- Discard rosemary spring; stir in remaining salt and pepper.
- Serve sauce with chicken.
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RECIPE SUBMITTED BY
I live in Tampa, FL with my husband and 6 year old daughter. I work full time which leaves me little time for other activities, however my weekends are filled with cooking. In what little time I have left over after all my other responsibilities I enjoy reading and watching a little television.
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