Name: Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe
Total time: 30 min
Yield: 3
Ingredients: 2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each); Kosher salt and freshly ground black pepper; 1 tablespoon canola oil; 1 cup homemade or store-bought low-sodium chicken stock; 1 1/2 teaspoons powdered gelatin; 1 small shallot, minced (about 1 tablespoon); 1 tablespoon minced fresh rosemary leaves; 1 (1 1/2-inch) piece of peeled zest plus 1 1/2 tablespoons fresh juice from 1 lemon; 2 tablespoons unsalted butter; 2 teaspoons soy sauce

Ingredients

(Servings: 3)

2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)

Kosher salt and freshly ground black pepper

1 tablespoon canola oil

1 cup homemade or store-bought low-sodium chicken stock

1 1/2 teaspoons powdered gelatin

1 small shallot, minced (about 1 tablespoon)

1 tablespoon minced fresh rosemary leaves

1 (1 1/2-inch) piece of peeled zest plus 1 1/2 tablespoons fresh juice from 1 lemon

2 tablespoons unsalted butter

2 teaspoons soy sauce

Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe

Ingredients

Steps

Nutrition Facts

Comments

Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts