Garlic Chicken with Rosemary

Photo: Antonis Achilleos; Styling: Gerri Williams

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 259
Fat 12 g
Satfat 2 g
Protein 28 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 66 mg
Sodium 505 mg

Ingredients

1/4 cup all-purpose flour
2 tablespoons chopped fresh rosemary
Salt and pepper
4 thinly cut chicken cutlets (about 1 lb.)
3 tablespoons olive oil
6 cloves garlic, minced
1 cup low-sodium chicken broth
Finely grated zest and juice of 1 lemon

Preparation

1. On a plate, mix flour with 1 Tbsp. rosemary, 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken cutlets in seasoned flour; shake to remove excess.

2. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add cutlets and cook until golden, 2 to 3 minutes per side. Remove to a plate; cover loosely. Wipe out skillet, leaving behind browned bits.

3. Place skillet over low heat and warm 1 Tbsp. oil. Add garlic and 1 Tbsp. rosemary; stir for 1 minute. Add chicken broth and lemon zest and juice, scraping up browned bits on the skillet. Raise heat to medium; boil until sauce has thickened, about 5 minutes. Season with salt and pepper. Return chicken with juices to skillet, turning to coat. Serve hot.

Note:

November 2012