Chicken in a Lemon Rosemary Wine Sauce
4 boneless chicken breasts
1 Tbsp olive oil
2 Tbsp minced garlic
1/4 cup dry white wine
3 Tbsp freshly squeezed lemon juice
1 Tbsp grated lemon zest
3 teaspoons of fresh rosemary or 1 1/2 teaspoons dried rosemary
Kosher salt and freshly ground black pepper to taste
1 lemon, sliced
Preheat the oven to 375 degrees F.
In an iron skillet or oven proof pan, heat olive oil on medium heat.
Season chicken breast with salt and pepper.
Cook chicken breasts for 1-2 minutes on each side until have a nice golden color. Remove chicken and set aside.
Add minced garlic to pan and saute for a minute (be careful not to turn the garlic brown)
Add the white wine, lemon juice, lemon zest, rosemary and heat to a simmer.
Add the chicken back to the pan and place lemon slices on top of the chicken.
Place pan in oven and bake for approximately 30 minutes or until chicken breasts reach an internal temperature of 165 degrees F.
Serve the chicken with the lemon-wine juice in the pan.
Pair this dish with some grilled or steamed asparagus for a SIMPLE | HEALTHY | DELICIOUS meal