Categories: Chicken- main dish

Ingredients

• 4 boneless skinless chicken breast halves (4
• oz. each)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. canola oil
• 1 shallot, finely chopped
• 1 Tbsp. minced fresh rosemary or 1 tsp. dried
• rosemary, crushed
• 1/2 cup reduced-sodium chicken broth
• 2 tsp. grated lemon peel
• 4 1/2 tsp. lemon juice
• 1/4 cup cold butter

Directions

1. Preheat oven to 400 degrees. Sprinkle with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15×10×1-inch baking pan; reserve drippings. Bake chicken, uncovered, 8-10 minutes or until a thermometer reads 165 degrees.

2. Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; stir in lemon peel and juice. Whisk in butter, 1 Tbsp. at a time, until creamy. Serve with chicken.

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