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Lemon-Rosemary Chicken Breasts

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“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.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Healt a large skillet over medium-high heat; add oil. Sprinkle chicken with 1/4 t each salt and pepper.
  3. Add chicken to skillet; cook 3 minutes on each side.
  4. Arrange chicken in 13x9 inch baking dish.
  5. Bake for 25 minutes or until thermometer registers 165.
  6. Remove from oven; cover and let stand 15 minutes.
  7. Heat skillet over medium-high heat.
  8. Add broth, juice and rosemary.
  9. Bring to a boil, scraping pan to loosen browned bits; reduce heat and simmer 20 minutes or until broth mixture measures 1/3 cup.
  10. Discard rosemary spring; stir in remaining salt and pepper.
  11. Serve sauce with chicken.

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