Lemon Chicken with Rosemary
Yield: 4 servings
- 4 boneless skinless chicken breasts halves
- 1 juice of lemon
- 4 tbsp QCOM Lemon Olive Oil
- 1 tsp fresh lemon zest
- 2 cloves garlic, chopped finely
- 1 tsp fresh rosemary, finely chopped
- 1/4 cup semi sweet white wine
- 1/2 tsp salt, or to taste
- 1/2 cup chicken broth
- 1 tbsp capers
- 2 tbsp butter
- milk
- flour
Dip Chicken in milk and dredge in flour. Add QCOM Lemon Olive Oil to a skillet at medium heat. Add chicken and cook for 4 minutes on each side or until golden. Remove chicken and set aside. Incorporate all remaining ingredients to skillet except parsley. Turn heat to low and add a small amount of flour and wisk until thickened. Return chicken to skillet and cover for 5 minutes at medium heat. Place chicken on platter, pour sauce evenly over the chicken, garnish with chopped parsley and fresh ground pepper.
Wine Pairing: Chardonnay
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