Friday, July 10, 2020

Rosemary Chicken

  • 6 oz boneless skinless chicken breast
  • 1 small garlic clove, minced 
  • 1/2 tsp dried rosemary
  • 1/8 tsp black pepper
  • salt to taste
  • 1/2 Tbsp olive oil
  • 1 Tbsp lemon juice 
1.  Slice chicken into half-inch strips. Sprinkle with garlic, rosemary, pepper, and salt. 
2.  Heat olive oil in skillet. SautĂ© chicken until lightly brown, remove to serving plate.
3.  Add lemon juice to drippings in skillet, cook and stir for one minute. Drizzle over chicken.

Robyn's notes: the lemon juice really comes along from behind with each bite, it was surprising but tasty. Be sure not to overdo it on the cooking oil; since the sauce is made of the drippings, if you use too much oil to begin with it'll be an oil slick on the plate.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

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