Rosemary Chicken

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Rosemary Chicken is an incredibly simple yet flavorful dish you can whip up in no time. The infusion of butter with savory shallots, bright lemon juice, fresh rosemary, and tender seared chicken is an explosion of flavor.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: American

Keyword: buerre blanc sauce, Rosemary Chicken, rosemary chicken recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

2 pounds boneless skinless chicken breasts, about 4 breasts
5 tablespoons extra virgin olive oil, divided
3 tablespoons clarified butter, or ghee
1 tablespoon fresh lemon juice
⅓ cup fresh rosemary, chopped
salt and pepper to taste

Sauce

1 minced shallot, about ⅓ cup
½ cup white grape juice, or dry white wine
¼ cup fresh lemon juice
½ cup unsalted butter, chilled
salt and pepper to taste
fresh parsley to garnish, if desired

Instructions

Slightly flatten the chicken breasts so they are of similar thickness. Add them to a medium bowl and toss with three tablespoons of olive oil, lemon juice, rosemary, salt, and pepper. Cover and refrigerate for at least 30 minutes.
Heat a large skillet over medium-high heat and add the remaining two tablespoons of olive oil and clarified butter. Add the chicken breasts to the pan and cook for 4-5 minutes on both sides until the center of the chicken reaches 165 degrees Fahrenheit. Serve warm.

Sauce

Add the juice and shallots to a medium saucepan and cook over medium-high heat until the liquid is reduced by at least half.
Add the butter and lemon juice. Let the butter partially melt before removing the sauce from the heat and whisking it quickly to melt the remaining butter and thicken the sauce. Taste and season with salt and pepper. Spoon some sauce over the chicken, reserving the rest to serve on the side with rice.

Nutrition

QR code

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