Lemon Rosemary Chicken
Prep time
Cook time
Total time
Serves: 4
  • 2 large chicken breast halves
  • 2 tbs oil
  • juice of one lemon
  • 2 cloves garlic, crushed
  • 2 sprigs fresh rosemary (about 3-inches long) -OR- 1 tsp dried (see NOTES)
  • 1 cup chicken stock
  • 1 lemon sliced
  • ½ cup heavy cream
  • 1 tsp sugar
  • 1 tsp salt
  • ¼ tsp pepper
  • Seasoned Flour:
  • 1 cup flour
  • 2 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • Thickening:
  • 2 tbs reserved Seasoned Flour
  • ¼ cup water
  1. Slice each chicken breast in half to make 2 portions--I do this like I am going to butterfly it but cut all the way through
  2. Mix seasoed flour ingredients in a small bowl
  3. Pound each slice down to ¼-inch thickness by placing between plastic wrap and using a meat mallet
  4. Heat oil in a large skillet. Dredge chicken in seasoned flour and brown on both sides.
  5. Add the stock, garlic, rosemary, sliced lemon, lemon juice, sugar, salt and pepper to the skillet; stir.
  6. Cover and cook for 20 minutes over low heat.
  7. Add the cream and stir.
  8. Mix the reserved seasoned flour and water, making sure there are no lumps. Remove chicken and keep warm. Discard the lemon slices, garlic and rosemary sprigs.
  9. Stir the flour mixture into the juice and stir until thickened.
For dried rosemary, crush it between your fingers before adding. If using fresh,hit the sprigs with the back of a knife to "bruise" it.
Recipe by The Midnight Baker at https://bakeatmidnite.com/lemon-rosemary-chicken/