Rosemary (if you come to my garden you can pick fresh)
Salt
Pepper
Olive oil and/or butter
Lemon juice
Heat/melt butter/oil in skillet
Add chicken
Sprinkle liberally with rosemary; if you use fresh rosemary it's best if you chop it up first but it's not absolutely necessary
Add salt and pepper to taste
Cook until browned, 10 mins or so, depending on how thick the chicken in
Flip, sprinkle with lemon juice, and cook other side
Done! (Chicken in shown in lower left corner, along with other left-overs from my book group dinner).
Lucky book group! Will try the chicken asap.
ReplyDeleteFor even faster cooking, before you add the chicken to the pan take a small plate and, using the edge like a knife, pound the raw chicken a bunch of times, on both sides. This makes the chicken thinner and more tender.
ReplyDelete