Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 4 boneless, skinless chicken breasts (thin-sliced, see note)
  • 1 teaspoon kosher salt
  • 10-12 cranks fresh-ground black pepper
  • 4 cloves garlic (minced)
  • 3 tablespoons chopped fresh rosemary
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup dry white wine (optional, see note)
  • 2 Tablespoons lemon juice (from 1 lemon)
  • 2 Tablespoons butter
  • extra rosemary and/or Italian parsley (optional garnish)

Instruction

  • Warm olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper, then place in the skillet and sauté for 2-3 minutes per side, until cooked through and golden brown on the outside. Remove the cooked chicken to a plate and set aside.
  • Add a tiny bit more olive oil to the skillet, followed by the garlic and rosemary. Sauté for 30-60 seconds, just until fragrant, then add broth. Add wine, if using. Scrape the bottom of the skillet to loosen any browned bits.
  • Bring the liquid to a simmer. Cook until the sauce is reduced and slightly thickened, probably 4-5 minutes. Add the lemon juice, followed by the butter, and simmer until butter melts. Sample and add more salt and pepper to taste.
  • Return chicken to the pan and spoon sauce generously over each piece. Sprinkle with parsley and additional rosemary or lemon wedges, if desired. Serve and enjoy!