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

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Ratings & Reviews

Fast and tasty for a week night

March 19, 2015
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.

Nsparks's Review

April 04, 2014

SingingGourmand's Review

February 14, 2014

maggpie's Review

July 12, 2012
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 :)

bellablue05's Review

October 11, 2011
Great recipe! My chicken came out pretty rubbery, but I think my pieces were just too thick. Outstanding overall though.

RobinKnutson923's Review

January 30, 2011
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.

user's Review

July 13, 2010
The lemon flavor is very concentrated after simmering for 20 minutes almost to the point where it overwhelmed the chicken and rosemary. Next time I'll simmer it a bit less or use less lemon juice.

magillesipe's Review

May 23, 2010
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.

fernjj's Review

April 21, 2010
It was easy to make with ingredients that I always have on hand, and it tasted fresh and delicious.