Lemon Chicken

A recipe from Eat Better, Feel Better Cookbook by Giada De Laurentiis

INGREDIENTS

Ingredients

1 tsp. finely chopped fresh rosemary
4 (4 oz. ) boneless, skinless chicken breasts 1⁄4 c. whole wheat flour
1 tsp. ground black pepper

1⁄4 Tbsp. canola oil
1⁄4 c. lemon juice
1 c. unsalted chicken stock

PREP

1. Using a mallet, pound out chicken breasts to 1⁄4-inch thickness.

2. In a medium bowl, combine the rosemary, flour, pepper and salt. Dredge the chicken breasts in

   the flour mixture and place on a baking sheet.

3. Heat a large nonstick sauté pan to medium heat. Add the oil and spread it around the pan.

   Once the oil is hot, add the chicken and cook for 4 minutes on each side. After flipping the chicken, add the lemon juice and cook another 2 minutes to let the juice evaporate or absorb into the chicken. Add the chicken stock and let it reduce and thicken a few more minutes.

4. Plate the chicken and pour the remaining sauce over the top. Garnish with lemon zest or roasted tomato, if desired.