Rosemary Lemon Chicken | Fresh Meal Prep with a Cream Sauce
Any kind of Lemon & herb combo is typically sure to win my heart. I had recently been on a turkey sausage kick but I was missing my chicken recipes. I came up with this one on a whim in the grocery store after one of those “I don’t know what do you want for dinner” squabbles. Corey works nights, so when he has “lunch” – it’s really dinner. I always feel like it’s my duty as his wife-to-be that I make sure he has a home cooked meal, even at work. If you’re following me on Instagram, you probably already saw this awesome shot of my cutting board prep!
I wanted this recipe to be fresh tasting, somewhat good for you and relatively inexpensive (I did it for around $15!). If you haven’t seen my Basic White Sauce recipe or my article on How to Make Roux you should definitely check that out before this one!
2 Chicken Breasts (halved, so they’re thinner)
2 TSP Garlic
2 TBSP Olive Oil
2 TBSP Butter
1/8 C Chicken Stock (optional)
After halving chicken breasts, rinse. Salt & pepper.
Melt 2 TBSP butter & 2 TBSP olive oil in large saucepan. On medium heat brown chicken 6 minutes on one side, adding 1/8 C chicken stock (or water) to deglaze pan, then flipping.
When I use recipes with lemon, I like to use the whoooole lemon. I use the zest, juice and even slices in this one.
Zest 1 lemon, then add zest & juice to chicken. With other lemon, cut into slices and set aside.
Add garlic and rosemary to chicken too.
On another burner, start Basic White Sauce if desired. Make sure if you choose to, you make it in a saucepan too. I used provolone in mine and added some extra sprigs of the fresh rosemary!
Once chicken is done, remove from pan and place into sauce. This is where I added the lemon slices onto my chicken!
Simmer 5 minutes and enjoy!
Tweet me your recreations of this one! How’d you like it?
Do you like like to cook chicken on the stove top or bake it?! Let me know in the comments below!