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.