Lemon-Rosemary Chicken Breasts

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 1 breast half and about 1 tablespoon sauce)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Wendy Collett,

May 2010