How to Make Lemon Chicken with Rosemary and Garlic
Cooking chicken on the stovetop can be tricky, and if the breasts are too thick, they may not cook through. Your best bet is to use quick-cooking chicken tenders, or you can use a mallet to pound the same amount of chicken breasts to an even 1-inch thickness.
Complete your plate: Pair this protein entrée with a double serving of Collard Greens with Yellow Squash and half of a roasted sweet potato.
15 min prep time
13 min cook time
4servings
5 ozs
Step-By-Step Instructions:
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In a small bowl, whisk together the lemon juice, wine, and cornstarch. Set aside.
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Sprinkle both sides of the chicken with the salt, black pepper, and lemon zest.
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Heat the olive oil in a medium skillet over medium heat. Add the rosemary and garlic and cook until fragrant, 30 seconds. Add the chicken and cook until a thermometer inserted into a chicken tender reaches 165°F, 5 minutes on each side. Add the lemon juice mixture and toss to coat. Continue cooking for 3 minutes; the liquid will slightly thicken. Serve warm.
Nutrition facts
4 Servings
-
Serving Size
5 ozs
-
Amount per serving
Calories
230
- % Daily value*
-
Total Fat
10g
13%-
Saturated Fat
1.9g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
80mg
27% -
Sodium
190mg
8% -
Total Carbohydrate
3g
1%-
Dietary Fiber
0g
0% -
Total Sugars
0g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
30g
-
Potassium
270mg
6%