Ammonoosuc Inn & Restaurant

Chef Melanie’s Weekly Recipe: Lemon Rosemary Chicken

Lemon Rosemary Chicken

(Serves 4)

• 4 Boneless Skinless Chicken Breasts approx. 6 oz. Each
• ¼ Cup Flour
• ½ Cup Vegetable Oil
• 3 cloves Garlic, sliced
• 2 Cups Sliced Mushrooms
• ½ Cup White Wine
• ¼ Cup Fresh Lemon Juice
• 2 Cups Chicken Stock
• 1 Tablespoon Chopped Fresh Rosemary
• 1 Tablespoon Butter
• 1 tablespoon Chopped Fresh Parsley
• Salt & Pepper to taste

1.       In between plastic wrap, pound chicken breasts to ½ in thickness

2.      Heat ¼ cup of oil in a sauté pan on medium high heat. Season flour with a pinch of salt & pepper. Dredge chicken breasts in flour, shaking off excess.

3.      When oil is shimmering in the pan, add chicken breasts and cook until lightly browned on each side. This will probably be 3-4 minutes each side. Remove chicken from pan and set aside.

4.      Pour off remaining oil and return pan to the heat. Add the other ¼ cup of oil and heat. Add the garlic  and cook  until fragrant (do not burn the garlic). Add the mushrooms to the garlic and sauté until slightly browned. Season with salt & pepper.

5.      With pan away from the heat, add the wine and return pan to the heat. Cook wine until reduced by half. Then add the chicken stock. Add the chicken breasts and rosemary to the pan. Cover and simmer on medium low heat about 10 minutes or until chicken is cooked through.

6.      Increase heat and add the lemon juice and butter. Remove chicken to a platter and continue cooking sauce until the desired thickness. Add parsley at the last moment. Taste sauce and add extra salt if needed. Pour sauce over chicken.