1 1/2 lb. chicken, boneless, skinless breast
1/4 c. olive oil
2 lemons, juiced
3 Tbls Rosemary, chopped, dried or fresh
Red pepper flake, to taste
1 Tbls butter
1/2 heavy cream (or half and half)
Instructions STEP ONE:
Combine oil, juice of 1 lemon, 1 clove garlic, 2 Tbls. rosemary, red pepper and salt/pepper to a shallow glass dish. Add the chicken. Cover and marinade for 1 hour.
Add 1 Tbls. butter and 1 Tbls. olive oil to a skillet over medium high heat. Add the chicken filets, but don’t add the marinade. Brown on both sides. It takes about 3 minutes each side. Then remove from the skillet.
Add 1 Tbls more butter, 1 Tbls rosemary and when the skillet is bubbly, add the cream. Whisk until it smooths out and reduces. About 5 minutes. Add the chicken back into skillet, reduce heat to medium low and cover for 10 minutes.
Squeeze the juice of 1 lemon over the chicken, stir and serve with the rosemary cream drizzled on top of the chicken and a few fresh sprigs of rosemary.
Pairs excellent with Italian Zucchini.