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lemon rosemary chicken breasts

Desciption

from a may 2010 cooking light edition. this is a really easy simple dinner. the magazine recommends serving with fresh asparagus and polenta. i served with a creamy mushroom risotto.

Tags

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Nutritions

  • Carbohydrates: 174.5
  • Fats: 18.0
  • Dietary Fiber: 1.0
  • Minerals: 14.0
  • Proteins: 30.0
  • Vitamins: 13.0
  • Water: 0.0

Steps

  1. Preheat oven to 375
  2. Healt a large skillet over medium-high heat
  3. Add oil
  4. Sprinkle chicken with 1 / 4 t each salt and pepper
  5. Add chicken to skillet
  6. Cook 3 minutes on each side
  7. Arrange chicken in 13x9 inch baking dish
  8. Bake for 25 minutes or until thermometer registers 165
  9. Remove from oven
  10. Cover and let stand 15 minutes
  11. Heat skillet over medium-high heat
  12. Add broth
  13. Juice and rosemary
  14. Bring to a boil
  15. Scraping pan to loosen browned bits
  16. Reduce heat and simmer 20 minutes or until broth mixture measures 1 / 3 cup
  17. Discard rosemary spring
  18. Stir in remaining salt and pepper
  19. Serve sauce with chicken

Step 17

Total Time in Minute 50

Ingredients Count 7

cooking lemon rosemary chicken breasts

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Ingredients

Olive oil

Salt

Pepper

Chicken breast halves

Reduced-sodium fat-free chicken broth

Lemon juice

Rosemary sprig

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