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Pan-fried chicken breast with rosemary and lemon recipe
- Cuisine: Italian
- Servings: Serves 4
- Cooking Time: Less than 30 minutes
- Course: Main
Pan-fried chicken breast with rosemary and lemon
Ingredients
4 chicken breast fillets¼ cup (35g) seasoned flour
½ cup (125ml) olive oil
2 sprigs rosemary, leaves removed
grated rind and juice of 2 lemons
4 baby eggplant, halved lengthways, chargrilled
cos or other salad leaves, to serve
Preparation
Pat chicken dry with paper towel. Flatten each fillet lightly with a rolling pin and slice diagonally into 2 or 3 slices. Dust chicken lightly with seasoned flour, shaking off any excess.Heat oil in a large frying pan on low. Cook rosemary for 2 minutes. Increase heat to medium and sauté chicken in batches for 3 minutes each side, until golden. Remove chicken. Add lemon rind and juice. Return chicken to pan and cook for 4-5 minutes, turning frequently, until cooked through.
Place eggplant on serving plates and top with chicken. Drizzle with pan juices and serve with salad.
If you enjoyed this Pan-fried chicken breast with rosemary and lemon recipe then browse more Italian recipes, nut-free recipes, egg-free recipes, low-carb recipes, lactose-free recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.
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| 1. | The Beresford Hotel | Surry Hills | |
| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
| 4. | Smithfield Tavern | Smithfield | |
| 5. | Benny's Bar & Cafe | Fremantle | |
| 6. | Universal Bar | Northbridge | |
| 7. | Arch Rival | Palmerston | |
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