From The Recipe Critic
Rosemary Chicken
- Time
- 40 min
- Makes
- 4
- Ingredients
- 12
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Ingredients
- 2 pounds boneless skinless chicken breasts, (about 4 breasts)
- 5 tablespoons extra virgin olive oil, (divided)
- 3 tablespoons clarified butter, (or ghee)
- 1 tablespoon fresh lemon juice
- ⅓ cup fresh rosemary, (chopped)
- salt and pepper to taste
- 1 minced shallot, (about ⅓ cup)
- ½ cup white grape juice, (or dry white wine)
- ¼ cup fresh lemon juice
- ½ cup unsalted butter, (chilled)
- salt and pepper to taste
- fresh parsley to garnish, (if desired)
Nutrition · per serving
- Calories
- 755 kcal
- Fat
- 58 g
- Fiber
- 1 g
- Sugar
- 7 g
- Sodium
- 271 mg
- Protein
- 49 g
- Trans fat
- 1 g
- Cholesterol
- 235 mg
- Carbohydrate
- 10 g
- Saturated fat
- 25 g
- Unsaturated fat
- 28 g
As published by The Recipe Critic.
The method
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