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.
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.
- 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.
- 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.
- Shallot: 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.
- Salt: to taste
