MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crazy-Good Rosemary Chicken
Categories: Poultry, Citrus, Herbs, Vegetables, Wine
Yield: 4 servings

4 (6 oz ea) boned, skinned
- chicken breasts
3 tb Olive oil; divided
1/4 ts (ea) salt & black pepper
Zest of 1/2 lemon
1 cl Garlic; minced
1 tb Fresh rosemary
2 tb A-P flour
1/4 c Thin sliced onion
Juice of 1/2 lemon
1/2 c Dry white wine
1 ts Dijon mustard

Between two sheets of plastic wrap or wax paper, pound
chicken breasts to 1/2" thickness. Using a fork, poke
chicken several times (this helps the marinade penetrate
the chicken).

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.

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.

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.

RECIPE FROM: https://www.mrfood.com

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