Thursday, February 15, 2018

Rosemary Lemon Chicken

At a local, upscale restaurant last week, I tried their Sage Chicken and was blown away by how a few simple ingredients made a luxurious, elegant dish.  And then I got to thinking....why couldn't I make my own take on this at home.  And the grocery store so kindly put the few ingredients I needed on sale this week, I'm taking this as a sign from the universe.  When the universe (of chicken dinners) knocks, I simply must answer.  So this is what I'm making for dinner tonight.

3 chicken breast halves, butterflied (for 6 portions)
salt and pepper
1-2 T. flour or cornstarch
2 T. butter
2 T. olive oil
2-3 cloves minced garlic (1-2 tsp.)
1 large lemon
2-3 springs fresh rosemary (or 10-12 leaves of sage, if you prefer)
1 tsp. basil
2-3 T. white wine
1/8 C. heavy cream

Heat butter and olive oil in a nonstick or cast iron pan over medium heat, until butter has melted.
Season chicken with salt and pepper, lightly dredge in flour.  Sear over medium heat 4-5 minutes, flip and cook another 2-3 minutes.  Remove chicken from pan.  Saute garlic until fragrant, add in basil and squeeze in 1 1/2 tsp. lemon juice, stir gently to combine.  Stir in white wine and heavy cream.  Add chicken back to pan and top cutlets with rosemary (or sage leaves).  Bring to a low simmer and let simmer for 8-10 minutes.

Serve over mashed potatoes or angel hair pasta with sauteed mushrooms, garden salad, and crusty bread.