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Kosher Nexus
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Crazy Good Rosemary Chicken

What You’ll Need

  • 4 (6-ounce) boneless, skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest of 1/2 lemon
  • 1 clove garlic, minced
  • 1 tablespoon fresh rosemary
  • 2 tablespoons all-purpose flour
  • 1/4 cup thinly sliced onion
  • Juice of 1/2 lemon
  • 1/2 cup dry, kosher white wine
  • 1 teaspoon Dijon mustard

What to Do

  1. Between two sheets of plastic wrap or wax paper, pound chicken breasts to 1/2-inch thickness. Using a fork, poke chicken several times (this helps the marinade penetrate the chicken).
  2. In a large bowl, mix 1 tablespoon oil, the salt, pepper, lemon zest, garlic, and rosemary. Add chicken and toss until evenly coated. Refrigerate at least 1 hour or overnight.
  3. Coat the chicken breasts in flour. In a large skillet over medium heat, heat 1 tablespoon oil until hot; cook chicken breasts 5 to 7 minutes per side or until chicken is golden brown and no longer pink in center. Remove chicken to a platter and cover to keep warm.
  4. In the same skillet, add remaining 1 tablespoon oil. Cook onion 3 to 4 minutes or until soft. Add lemon juice, wine, and mustard; cook 2 to 3 minutes or until slightly reduced. Serve chicken topped with sauce.

Notes