by Jestei
View
my 7 recipes »
1.5 pounds Boneless Chicken Breast Ask a question about this ingredient
3 Cloves of garlic (I used that young stuff it was best) Ask a question about this ingredient
1 tablespoon Olive Oil Ask a question about this ingredient
3/4 cups rosemary lemon aid (equal parts fresh lemon juice with simple syrup made with rosemary branch steeped in the sugar water) Ask a question about this ingredient
Heat Olive Oil in medium frying pan until shimmering
Ask a question about this stepGenerously salt and pepper the breasts, cook over medium heat until brown on each side. Remove to plate.
Ask a question about this stepWhile chicken cooks, slice garlic thin, then saute in same pan until soft.
Ask a question about this stepReturn chicken and plate juices to pan. Add lemonade, thyme and poach softly, turning the breasts once. Do not overcook, obviously; should take about 12 minutes.
Ask a question about this stepServe, with pan sauce, over a bed of capellini
Ask a question about this stepYum! I wish , though, I had reduced the sauce a bit - it was a tad loose
Maybe I missed something in the recipe - but a definite do again
Thanks Jetsei
it was weird how good it was. it seems like it should have been sugary. but no.
Yum. This sounds like a plate-licker. Did you make a side dish? ;)
Congratulations on inventing the wheel. This is one of the classic combos to use in cooking chicken, minus all the sugar. It is delicious and so fragrant !
it was weird how good it was. it seems like it should have been sugary. but no.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
This is a real winner of a recipe. Swapped sage for thyme because that's what we had; upped the garlic because, well, I'm like that; and reduced the sauce per muffinj's comment. Delish, with major compliments from my the chicken lover wife. Will definitely be making this regularly.