Chicken w Rosemary and Lemon
Serves: 4
Difficulty: Intermediate
Preparation time: 15 minutes
Cooking time: 25 minutes
INGREDIENTS
4 chicken breasts, boneless and skinless
Salt, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
All-purpose flour, for dusting
Olive oil, for frying
2 tablespoons unsalted butter
4 sprig fresh rosemary
1 tablespoon all-purpose flour
Juice and zest of 1 lemon + 1 lemon to slice
1 cup chicken stock
Freshly ground black pepper, to taste
500 gm green beans, trimmed
4 cloves garlic, minced
Garlic mash, for serving
METHOD
Preheat the oven to 350°F (175°C).
Using a sharp knife, cut each chicken breast horizontally into two equal-sized cutlets. Remove the tenderloin from each cutlet.
In a shallow dish, combine salt, garlic powder, onion powder, and dried oregano. Dust both sides of the chicken cutlets with the seasoned flour, shaking off any excess.
Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom of the pan. Place the chicken cutlets in the skillet and cook for about 3-4 minutes per side, or until they are just golden. The chicken does not need to be fully cooked at this stage. Transfer the partially cooked chicken to a plate and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the rosemary sprig and sprinkle the tablespoon of flour over the butter. Stir constantly for 1-2 minutes until the flour is lightly toasted.
Pour in the lemon juice and chicken stock, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes until it thickens slightly. Season with salt, garlic powder, and freshly ground black pepper to taste.
Return the chicken cutlets to the skillet, nestling them in the sauce, along with a few slices of lemon. Cover the skillet and simmer for an additional 5 minutes, or until the chicken is cooked through and the flavors have melded together.
While the chicken is simmering, bring a large pot of salted water to a boil. Add the green beans and blanch them for 3-4 minutes until they are crisp-tender. Drain the beans and set them aside.
Serve the saucy rosemary lemon chicken with garlic mash and beans.
Leftovers of this works so beautifully with pasta, chopped and throw in some cherry toms its like a really smart pasta salad.