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.
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
How to Make It
Preheat oven to 375°.
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.
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.
I followed the recipe using only two boneless chicken breasts. The sauce was tasty but barely made enough for just two servings. Like others I recommend you double or triple the sauce. It's ok for a quick weeknight meal but this isn't going to be a favorite.
This came out wonderfully! It was very lean. I used chicken thighs instead of breasts and sprinkled the remaining rosemary from the sprig into the sauce to make it look pretty. I served it with sauted collard greens (made with chicken broth, garlic and sliced almonds) and it went very well :)
Great way for cooking chicken quickly on a weeknight when time is scarce. Double the amounts given for the sauce ... the recipe only made about 1/4 cup! Next time, I'm using boneless chicken and will allow it to marinade for awhile and then bake.
Loved this recipe. The ingredient list is short and readily available. Most importantly, it comes together quickly, but looks and tastes like you slaved over the stove. This is definitely a keeper. I served it as suggested, with green beans and creamy potenta.