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Name: Lemon-Rosemary Braised Chicken Breasts
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 tablespoons Olive oil; 4 each Boneless, skinless chicken breast 4 ounces each; 2 each Leeks Use white part only, chopped; 4 cloves Garlic smashed; 2 slices Pancetta or bacon diced; 2 tablespoons White balsamic vinegar; 2 cups 10 ounces cheryr tomatoes halved; 2 each Lemons 1 zested and juiced, 1 cut into wedges; 3 sprigs Fresh rosemary; 2 sprigs Fresh sage Optional; 1 cup Chicken broth more as needed

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INGREDIENTS

3 tablespoons Olive oil
4 each Boneless, skinless chicken breast ; 4 ounces each
2 each Leeks ; Use white part only, chopped
4 cloves Garlic ; smashed
2 slices Pancetta or bacon ; diced
2 tablespoons White balsamic vinegar
2 cups 10 ounces cheryr tomatoes ; halved
2 each Lemons ; 1 zested and juiced, 1 cut into wedges
3 sprigs Fresh rosemary
2 sprigs Fresh sage ; Optional
1 cup Chicken broth ; more as needed

INSTRUCTIONS

Heat 2 tablespoons of the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken breasts and cook, turning, until golden brown all over, about 7-10 minutes. Transfer them to a plate and set it aside.

Add the remaining tablespoon of olive oil and the leeks to the skillet and saute for 3-4 minutes, until softened. Stir in the garlic and pancetta (if using) and cook for 2 - 3 minutes.

Deglaze the pan with the white balsamic vinegar. Add the tomatoes, lemon zest, lemon juice, rosemary and sage (if using) and return the chicken breasts to the skillet. Season with salt and pepper to taste and then pour in the chicken broth.

Reduce the heat to medium-low and cook, covered, for about 20 minutes or until the sauce is reduced by half and the chicken is fully cooked (temperature should be 165 degrees). If the pan gets dry during cooking, add a splash of broth or water as needed.

Slice the chicken breasts and spoon the sauce on top; serve with lemon wedges along with the zuchinni salad.

Note: These chicken breasts are great make-ahead meal and will keep in an airtight container in the refrigerator for up to 3 days. They are also freezer friendly.

NOTES

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Lemon-Rosemary Braised Chicken Breasts

3 tablespoons Olive oil
4 each Boneless, skinless chicken breast 4 ounces each
2 each Leeks Use white part only, chopped
4 cloves Garlic smashed
2 slices Pancetta or bacon diced
2 tablespoons White balsamic vinegar
2 cups 10 ounces cheryr tomatoes halved
2 each Lemons 1 zested and juiced, 1 cut into wedges
3 sprigs Fresh rosemary
2 sprigs Fresh sage Optional
1 cup Chicken broth more as needed

Heat 2 tablespoons of the olive oil in a large, heavy-bottomed skillet over medium-high heat.  Add the chicken breasts and cook, turning, until golden brown all over, about 7-10 minutes.  Transfer them to a plate and set it aside.

Add the remaining tablespoon of olive oil and the leeks to the skillet and saute for 3-4 minutes, until softened.  Stir in the garlic and pancetta (if using) and cook for 2 - 3 minutes.

Deglaze the pan with the white balsamic vinegar.  Add the tomatoes, lemon zest, lemon juice, rosemary and sage (if using) and return the chicken breasts to the skillet.  Season with salt and pepper to taste and then pour in the chicken broth.

Reduce the heat to medium-low and cook, covered, for about 20 minutes or until the sauce is reduced by half and the chicken is fully cooked (temperature should be 165 degrees).  If the pan gets dry during cooking, add a splash of broth or water as needed.

Slice the chicken breasts and spoon the sauce on top; serve with lemon wedges along with the zuchinni salad.

Note:  These chicken breasts are great make-ahead meal and will keep in an airtight container in the refrigerator for up to 3 days.  They are also freezer friendly.

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Nutrition

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Serving Size: 1 Serving (422g)
Recipe Makes: 4 Servings

Calories: 737
Calories from Fat: 442 (60%)

Amt Per Serving		% DV

	Total Fat 49.1g	66 %
	Saturated Fat 13.7g	68 %
	Monounsaturated Fat 21g
	Polyunsanturated Fat 10.3g
Cholesterol 230mg		71 %
Sodium 228.1mg		8 %
Potassium 776.7mg		20 %
Total Carbohydrate 15.6g		5 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 11.8g
Protein 58.8g		84 %
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.

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Calories per serving: 737

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