Recipe to try
 

I made this last night, and it came out pretty good. You can vary the lemon and rosemary to your tastes. I added quite a bit of both. This isn't a real recipe BTW. I usually just go get things at the store and try to make something tasty. That's why the amounts are sketchy.

Lemon-Rosemary Chicken and Rice

4 Chicken breasts
Fresh Rosemary (Newman's Own has fresh Organic herbs in most stores)
2 Lemons
Chicken Broth
Parmesan cheese (1 wedge)
Olive oil
Cornstarch
Rice (I just used a roasted garlic rice pilaf)


1. Prepare rice according to instructions on box.
2. Cook chicken with some olive oil over medium heat for about 5-7 minutes.
3. Add the zest from 1-1.5 of the lemons to the chicken and rosemary leaves (no stems). Cook 1 minute.
4. Add about 1 cup chicken broth (enough to halfway submerge chicken) and the juice from 2 lemons.
5. Continue to cook covered until chicken is almost done (2-3 minutes).
6. Add some cornstarch diluted in water first, just enough to thicken the broth. Cook 1 minute.
7. Serve chicken over rice with rosemary sprigs and parmesan cheese.

Serves 2 with leftovers.

Re: Recipe to try
 

Sounds good... Next time try lime instead of lemon, not as bitter and its got a freaher taste on the tongue

RYD

Re: Recipe to try
 

Sounds yummy, I had a lemon rosemary chicken dish at an Italian place in Gilroy last night and it was very tasty.

Re: Recipe to try
 

Sounds good! I'll give it a try next week when it's my turn to cook din din.