Chicken Breasts With Rosemary and Lemon
Published January 31, 1989
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 whole skinless, boneless chicken breasts, about ¾ pound each
¼ cup flour
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
4 garlic cloves, unpeeled
½ cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
9 grams carbs; 139 milligrams cholesterol; 377 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 17 grams fat; 1 gram fiber; 547 milligrams sodium; 40 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membrane and bits of fat.
- Step 2
Dredge the chicken all over in the flour seasoned with salt and pepper.
- Step 3
Heat the oil and butter in a heavy skillet large enough to hold the chicken breasts in one layer. Add the chicken pieces, rosemary and garlic. Cook about 4 minutes or until the pieces are nicely brown on one side. Turn and cook for 4 to 5 minutes until golden brown on the other side. Do not cover.
- Step 4
Pour off all the fat from the skillet, leaving the chicken, rosemary and garlic in the skillet. Pour in the wine and bring to a boil. Add the lemon juice and parsley. Cover closely and cook 3 minutes longer. Remove and discard the garlic cloves and serve immediately.
Private Notes
Comments
My father cut this recipe out Decades ago when it was first published in the Times, after all us kids were gone. He made it every few months. And I've been making it ever since, my kids loved it from a young age. Three changes we make, I put the garlic in for the last couple minutes of the chicken cooking, so they cook through but don't burn. And we don't pour off all the fat, but add a heavier amount of wine to make a lucent sauce, and serve it over brown rice.
I was skeptical about leaving the garlic unpeeled, but it lent a subtle flavor—with no worry about it burning. Delicious.
My father cut this recipe out Decades ago when it was first published in the Times, after all us kids were gone. He made it every few months. And I've been making it ever since, my kids loved it from a young age. Three changes we make, I put the garlic in for the last couple minutes of the chicken cooking, so they cook through but don't burn. And we don't pour off all the fat, but add a heavier amount of wine to make a lucent sauce, and serve it over brown rice.
This was really, really good! Highly recommend.