Chicken with Rosemary and Lemon

Chicken with Rosemary and Lemon

Jenni

3-4 chicken breasts

Salt and pepper

1/3 c. butter

1 clove garlic, crushed

½ tsp. salt

1/3 c. lemon juice

¼ c. olive oil

1 small onion, finely chopped

1/8 tsp. pepper

½ tsp crushed rosemary

Sprinkle chicken with salt and pepper.  In a large, heavy skillet, heat the butter.  Add the chicken and brown on all sides for about 20 minutes.

In a small bowl combine the garlic, salt, lemon juice, olive oil, pepper, onion, and rosemary.  Pour over the chicken pieces.  Cover the skillet tightly and simmer gently over low heat until the chicken is very tender, about 40 minutes.  Spoon sauce over chicken when served.

Serve with hash browns and green beans.