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.
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