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Chicken Osmara
What You’ll Need
2 (4-ounce) boneless, skinless chicken breasts
3 tablespoons olive oil, divided
salt, to taste
pepper, to taste
1/2 lemon, zested
1 clove garlic, grated
1 tablespoon fresh rosemary
1 tablespoon chopped fresh parsley
2 tablespoons all-purpose flour
1 shallot, thinly sliced
1/2 lemon, juiced
1/2 cup kosher, dry white wine
1 teaspoon Dijon mustard
What to Do
Between two sheets of plastic wrap or waxed paper, using a rolling or flat-bottomed heavy skillet, pound chicken breasts to 1/2-inch thickness.
In a bowl, top chicken breasts with 1 tbsp. oil, salt, pepper, lemon zest, garlic, rosemary, and parsley; place in fridge for at least 40 minutes or overnight.
Lightly dredge the chicken breasts in flour and allow to dry for 2-3 minutes. Heat 1 tbsp of oil over medium heat; cook chicken breasts for 3-5 minutes per side or until chicken is nicely browned and cooked through. Remove chicken from pan.
In same pan, add 1 tbsp of olive oil. Cook shallot for a minute or until soft, but not brown. Add lemon juice, white wine, and mustard; cook for 2-3 minutes until slightly reduced.
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