Fried chicken breast with lemon and rosemary

2 servings

30 minutes

Fried chicken breast with lemon and rosemary is a refined dish of Italian cuisine that combines the freshness of citrus notes with the aroma of fragrant rosemary. The chicken meat, seared over high heat, develops a golden crust while retaining tenderness inside. The sauce, rich in flavors of shallots, mustard, and butter, highlights the softness of the chicken, while lemon juice adds a light tanginess that balances the flavor palette. This dish not only delights with the aroma of Mediterranean herbs but is also versatile—it can be served for a family dinner or at a festive table. Its simplicity in preparation makes it accessible for any kitchen, while its elegant taste transforms an ordinary dinner into a gastronomic delight.

Energy value per serving

• Calories: 593.1
• Proteins: 63.7g
• Fats: 35.2g
• Carbohydrates: 5.4g

Ingredients

• Chicken breast: 2 pc
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: 1 tbsp
• Chicken broth: 1 glass
• Gelatin: 0.5 tsp
• Shallots: 1 head
• Butter: 2 tbsp
• Lemon juice: 0.5 tsp
• Lemon zest: 0.5 tsp
• Soy sauce: 2 tsp
• Fresh rosemary: 1 tsp

Cooking steps

1. Place the rack in the middle and preheat the oven to 200 degrees. Pat the chicken breasts dry with a paper towel and season with salt to taste. Heat oil in a pan and carefully place the chicken breasts skin-side down. Sear for about 6 minutes on high heat until golden brown forms. Then flip and transfer the chicken to the oven.

   Required ingredients:

   • Chicken breast: 2 pieces
   • Salt:  to taste
   • Olive oil: 1 tablespoon

2. While the chicken is baking, mix the chicken broth with gelatin and set aside.

   Required ingredients:

   • Chicken broth: 1 glass
   • Gelatin: 0.5 teaspoon

3. Take out the baking tray with the chicken and transfer the chicken to a cutting board. Set aside while you prepare the sauce.

4. Heat 1 tablespoon of fat from the baking tray in a pan. Add shallot and sauté, stirring for about 30 seconds. Pour in the broth and cook, stirring for about 1 minute. Add mustard and broth with gelatin. Cook on high heat until the sauce reduces by half, about 5-8 minutes. Then add butter, soy sauce, lemon juice, and cook for another 30 seconds. Remove from heat. Set aside.

   Required ingredients:

   • Shallots: 1 head
   • Butter: 2 tablespoons
   • Lemon juice: 0.5 teaspoon
   • Soy sauce: 2 teaspoons

5. Cut the chicken breast into 3 pieces and place them on a plate. Chop parsley into the sauce. Taste it and add salt if necessary. Pour the sauce over the chicken and serve.

   Required ingredients:

   • Salt:  to taste