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Lemon-Rosemary Chicken Breasts

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 breast half and about 1 tablespoon sauce)
A former personal chef, Wendy Collett discovered ways to create tasty meals using fresh ingredients. Adding fresh asparagus and creamy polenta makes an easy and elegant dinner for company.

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 (8-ounce) bone-in chicken breast halves, skinned
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/3 cup fresh lemon juice
  • 1 rosemary sprig

Nutrition Information

  • calories 230
  • fat 8.9 g
  • satfat 1.8 g
  • monofat 5 g
  • polyfat 1.4 g
  • protein 33.4 g
  • carbohydrate 2.3 g
  • fiber 0.5 g
  • cholesterol 89 mg
  • iron 1.3 mg
  • sodium 518 mg
  • calcium 24 mg

How to Make It

  1. Preheat oven to 375°.

  2. Heat a large skillet over medium-high heat; add oil. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Add chicken; cook 3 minutes on each side. Arrange chicken in a 13 x 9–inch baking dish. Bake at 375° for 25 minutes or until a thermometer registers 165°. Remove from oven; cover and let stand 15 minutes.

  3. Heat skillet over medium-high heat. Add broth, juice, and rosemary sprig. 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 sprig; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve sauce with chicken.