Rosemary and Lemon Chicken

 

Lately, I've been having fun with Pinterest. I could spend hours on that site, clicking through links and discovering new boards. There are already a few recipes that I must try, found through the site. Plus another couple of tutorials for DIY room decorations, that I'll be working on this week. 

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I loved this chicken! It's so flavorful and aromatic. Rosemary really stands out on any dish, you don't need lots of it to make food delicious. Just a few sprigs work perfectly. Paired with fresh lemon, is a winning combination. Sautée some mushrooms in the left over sauce to soak up all the juices, it's really good.

The Rosemary came from my own backyard. My roommate's Mom has a mini herb garden with a few plants that I use for cooking. I can smell the Rosemary plants from various feet away, they're that aromatic. 

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(serves two)

You'll need...

2 Chicken Breasts, in bone, without skin

14 Asparagus Spears

1 Lemon, cut into 5 rinds

2, four inch Rosemary Sprigs

2 tbsp Olive Oil

3 tbsp Butter

1/2 cup Chicken or Vegetable Stock

Salt and Pepper

How to...

-In a small pan, melt the butter in the oil with the rosemary and lemon. Over low heat, cook the seasoned chicken breasts for about 50 minutes (until done), covered. Turn a few times, to cook well in both sides. You may need to add a few pours of stock, only if necessary, to create a bit of a sauce for the chicken to cook in.

-After the chicken is cooked, remove from the pan onto a plate ad cover with foil. Let it rest.

-Cook the asparagus in the leftover sauce. 

-Serve.