You can serve up a restaurant-worthy dinner while sticking to your budget, with this easy recipe for Crazy-Good Rosemary Chicken. These juicy chicken breasts are topped with a flavor-packed sauce made with some onions, a little lemon juice, a splash of wine, and a bit of mustard. The results are amazing!
What You'll Need
4 (6-ounce) boneless, skinless chicken breasts
3 tablespoons olive oil, divided
1/4Â teaspoon salt
1/4Â teaspoon black pepper
Zest of 1/2 lemon
1 clove garlic, minced
1 tablespoon fresh rosemary
2 tablespoons all-purpose flour
1/4Â cup thinly sliced onion
Juice of 1/2 lemon
1/2Â cup dry white wine
1 teaspoon Dijon mustard
What to Do
Between two sheets of plastic wrap or wax paper, pound chicken breasts to 1/2-inch thickness. Using a fork, poke chicken several times (this helps the marinade penetrate the chicken).
In a large bowl, mix 1 tablespoon oil, the salt, pepper, lemon zest, garlic, and rosemary. Add chicken and toss until evenly coated. Refrigerate at least 1 hour or overnight.
Coat the chicken breasts in flour. In a large skillet over medium heat, heat 1 tablespoon oil until hot; cook chicken breasts 5 to 7 minutes per side or until chicken is golden brown and no longer pink in center. Remove chicken to a platter and cover to keep warm.
In the same skillet, add remaining 1 tablespoon oil. Cook onion 3 to 4 minutes or until soft. Add lemon juice, wine, and mustard; cook 2 to 3 minutes or until slightly reduced. Serve chicken topped with sauce.
