Cooking chicken on the stovetop can be tricky, and if the breasts are too thick, they may not cook through. Your best bet is to use quick-cooking chicken tenders, or you can use a mallet to pound the same amount of chicken breasts to an even 1-inch thickness.
Complete your plate: Pair this protein entrée with a double serving of Collard Greens with Yellow Squash and half of a roasted sweet potato.
In a small bowl, whisk together the lemon juice, wine, and cornstarch. Set aside.
Sprinkle both sides of the chicken with the salt, black pepper, and lemon zest.
Heat the olive oil in a medium skillet over medium heat. Add the rosemary and garlic and cook until fragrant, 30 seconds. Add the chicken and cook until a thermometer inserted into a chicken tender reaches 165°F, 5 minutes on each side. Add the lemon juice mixture and toss to coat. Continue cooking for 3 minutes; the liquid will slightly thicken. Serve warm.
4 Servings
Reviews & Ratings
Recommended
I also only had half a lemon available and it definitely NEEDS the zest and juice of a whole lemon.
Despite my blunders, the chicken tasted good, after scraping off the excess Rosemary. So I'm going to try this again, in the future, with proper ingredients.