Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts (450g)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 shallot (finely chopped)
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried )
  • 1/2 cup gluten free chicken broth (125mls)
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1/4 cup butter (60g)

Instruction

  • Preheat your oven to 400°F 
  • Season both sides of the chicken pieces with salt and pepper. If the breast pieces are very large you can cut them in half to make them thinner.
  • In a large cast-iron skillet heat olive oil over medium heat and brown chicken evenly on both sides, you do not need to fully cook it at this point.
  • Place the browned chicken on a sheet pan or in an oven proof baking dish and bake for about 15 minutes or until a thermometer reads 165°F
  • In the same skillet you cooked the chicken in add the chopped shallot and chopped fresh rosemary, and cook for a few minutes over a medium heat.
  • Add the chicken broth and bring to a boil, deglaze the pan, then reduce the heat and simmer until the broth is reduced by half. 
  • Reduce the heat to low and add  lemon zest and lemon juice. 
  • Add the butter 1 tablespoon at a time, whisking continuously until the sauce is creamy. 
  • Spoon sauce over the chicken pieces and serve hot.