I found a recipe online for lemon herb chicken, but felt that I needed to expand on it. And guess what? It was a HIT! I figured that it was so successful, maybe some of you would like to try it.
Rinse chicken and pat dry.
Add oil to skillet and heat chicken till it's no longer pink.
Remove rosemary sprig leafs from the twig.
Add broth, rosemary, and onions to skillet.
Reduce heat and simmer, covered for about 20 min.
Pour into a large metal or glass bowl.
Brown chicken on both sides til golden.
Remove chicken and turn off stove.
Add broth, parsley, lemon juice and rosemary, then stir.
Slowly stir in tiny amounts of flour to thicken sauce to your desired consistency.
Drizzle the sauce over chicken and serve! :o)
You can remove rosemary leafs from it's twig by grasping the twig at one end and pulling upwards in the opposite direction the leafs are pointing. But if you can't find fresh rosemary, feel free to use the dried kind. It's not as flavorful, though. If you do use dried rosemary, grind the leaves with your fingers a little to make them smaller before adding to the broth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 317 | ||
Calories from Fat: 32 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 343.5mg | 12 % | |
Potassium 645.6mg | 17 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 10.4g | ||
Protein 56.1g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 317
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