recipes for lemon rosemary chicken?

Question

i have bonesless, skinless chicken breasts!!! i also have lemon, rosemary, and white wine. can anyone put it together for me?

Answer 1

Have the wine with this:
Lemon-Rosemary Chicken Recipe

Ingredients:
2 teaspoons olive oil
4 (4 ounce) boneless, skinless chicken breasts
8 ounces, reduced sodium chicken broth
1 cup freshly squeezed lemon juice (about 4 lemons)
2 tablespoons honey
2 teaspoons finely grated lemon peel
4 tablespoons chopped fresh rosemary
Salt and pepper to taste

Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken and quickly brown on both sides. Reduce heat and continue cooking until chicken is no longer pink, about 4 minutes per side. Remove chicken from pan and keep warm.

Add remaining ingredients and mix well. Bring to boil, then reduce heat and simmer for 5 minutes to reduce slightly. You can add a little flour or cornstarch to thicken sauce if desired. Return chicken to the saucepan and heat through.

Makes 4 Servings
Serving Size: 1 breast

Answer 2

Dredge the breasts in flour and soutee them in EVOO til brown. Remove from pan. In same pan, make a roux with your remaining oil and little flour. Deglaze the pan with chicken stock and white wine. Stir until the sauce is thick and bubbly, add a little butter and salt and pepper to the sauce. Return the chicken to the pan with the rosemary and lemon juice.

Serve the chicken on a bed of wild rice with almonds. Spoon the sauce over the top. Garnish with Rosemary. Enjoy!

Answer 3

Grate a bit of the yellow part of the washed lemon. Add a bit of crushed rosemary, salt & pepper to make a rub. Pour a bit of white wine into a baking dish, add coated chicken breasts and bake @ 350 degrees F for about 30 minutes or so.

Answer 4

OMG this sounds soooo good, if you have the rest of the ingredients in your kitchen:

Chicken Stew with Lemon and Rosemary Recipe courtesy

chicken - roughly 2 1/2 pounds
Kosher salt, plus 1 teaspoon
Freshly ground black pepper
1 tablespoons vegetable oil
3 tablespoons unsalted butter, softened
4 carrots, sliced into 1-inch bias cut (about 1 1/2 cups)
4 celery ribs, cut into 1-inch bias cut (about 1 1/2 cups)
2 sprigs rosemary
1 lemon, juiced
2 1/2 cups chicken broth, homemade or low-sodium canned
3/4 cup frozen pearl onions, thawed
2 teaspoons finely grated lemon zest
2 tablespoons all-purpose flour
Buttered noodles, accompaniment

Preheat the oven to 425 degrees F.
Season the chicken generously with salt and pepper. Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken.

Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil.

Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste.

Remove the stew from the oven. Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.

Answer 5

LEMON AND ROSEMARY CHICKEN

1 lemon
1 tsp. dried rosemary
Salt and pepper
1 tbsp. olive oil
3 lb. chicken, cut into serving pieces

Heat broiler and position rack 3 to 4 inches from heat. Squeeze 1 tablespoons lemon juice into a large bowl. Crush rosemary between fingers and combine with lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in oil. Add chicken and turn to coat. Arrange chicken on a rack in a broiler pan. Broil until browned and cooked through, 10 to 15 minutes per side. If chicken browns too quickly, lower oven rack and continue cooking until done.

Answer 6

ziplock bag. splash olive oil, garlic smashed,splash each wine and lemon juice,and chicken, salt pepper. marinate for an hour or two, grill, roast or pan fry in a touch of oil. enjoy
can be used on whole chicken as well, marinade upto overnight.

Answer 7

Here is 2 Different Ways :)

Answer 8

here are a few recipies
Lemon rosemary chicken

5 large lemons
Gray salt
6 boneless chicken breast halves, skin on
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds small new potatoes, such as red bliss, halved
4 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
2 cups double-strength chicken stock, or 2 cups canned low-salt chicken broth boiled until reduced by half
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon unsalted butter, optional
Rosemary sprigs, for garnish

Preheat the broiler.

Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.

Reduce oven temperature to 425 degrees F.

Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.
Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.

Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs


Chicken with Rosemary and lemon salt

2 chickens, about 2 to 3 pounds each
3 tablespoons extra-virgin olive oil
1 or 2 fresh rosemary sprigs
1 1/2 lemons, cut into chunks

Seasoned Salt:
2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferablyy gray salt
Freshly ground black pepper

Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.

Rinse the chickens inside and out and dry well.

Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.

Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.

Rosemary Marniated chicken with Roasted Lemon Sauce

Chicken:
3/4 cup olive oil
6 sprigs fresh rosemary
8 cloves garlic, coarsely chopped
1 small onion, coarsely chopped
2 chickens, about 2 1/2 pounds each
Salt and pepper

Combine oil, rosemary, garlic and onion in a large bowl. Add the chickens and turn to coat, cover and refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees F. Remove chicken from marinade, truss, and season with salt and pepper to taste. Heat roasting pan over high heat and sear bird. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the pan juices until the chicken is cooked through and golden brown, 30 to 35 minutes more.

Roasted Lemon & Caper Sauce:
4 lemons, sliced in half horizontally
Olive oil
3 cups freshly squeezed lemon juice
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 medium onion, coarsely chopped
1 cup red wine
1/2 cup port
4 cups chicken stock
2 tablespoons cold unsalted butter
2 tablespoons capers, drained
Salt and pepper

Preheat oven to 350 degrees F. Heat a medium saute pan over high heat until almost smoking. Rub the cut side of the lemon with olive oil and sear in the hot pan cut side down. Turn the lemons over and place the pan in the oven and cook until almost soft. Reserve and serve as a garnish.

Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the carrots, celery and onions and cook until soft. Raise the heat to high and add the wine and the port and cook until dry. Add the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add the reduced lemon juice and cook for 2 to 3 minutes. Add the capers and butter and season with salt and pepper to taste.

Answer 9

Goldfish.
Baked and not fried Goldfish.
The wholesome snack that smiles back until you bite their heads off.
You know they’re made with real cheese,
even though they look like fishies.
The snack that smiles back…Goldfish!
*<@}:-D>)))))