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CHICKEN - PAN FRY - Garlic Chicken with Rosemary
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Preparation time: 10 Minutes
Total time:
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Garlic Chicken with Rosemary All You NOVEMBER 2012 Yield: Serves 4 Ingredients | |
1/4 cup | all-purpose flour |
2 tablespoons | chopped fresh rosemary |
Salt | |
pepper | |
4 thinly cut chicken cutlets (about 1 lb.) | |
3 tablespoons | olive oil |
6 cloves | garlic, minced |
1 cup | low-sodium chicken broth |
Finely grated zest and juice of 1 | lemon |
Preparation
1. On a plate, mix flour with 1 Tbsp. rosemary, 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken cutlets in seasoned flour; shake to remove excess.
2. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add cutlets and cook until golden, 2 to 3 minutes per side. Remove to a plate; cover loosely. Wipe out skillet, leaving behind browned bits.
3. Place skillet over low heat and warm 1 Tbsp. oil. Add garlic and 1 Tbsp. rosemary; stir for 1 minute. Add chicken broth and lemon zest and juice, scraping up browned bits on the skillet. Raise heat to medium; boil until sauce has thickened, about 5 minutes. Season with salt and pepper. Return chicken with juices to skillet, turning to coat. Serve hot.
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