Garlic Chicken with Rosemary

Photo: Antonis Achilleos; Styling: Gerri Williams

Yield: Serves 4
Cost per Serving: $1.72
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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 12g
  • Saturated fat: 2g
  • Protein: 28g
  • Carbohydrate: 9g
  • Fiber: 1g
  • Cholesterol: 66mg
  • Sodium: 505mg

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. 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. 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. 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.
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