~4 boneless, skinless chicken breasts
~4 lemons
~2 Tbsp fresh rosemary, chopped
garlic to taste
salt & pepper to taste
olive oil
Squeeze lemons to death to get every drop of juice and ounce of pulp out of them and into a large bowl. Discard seeds & rinds. Mix in rosemary and garlic, then add chicken and marinate for about an hour (turning occasionally to keep chicken breasts coated).
Place a couple of tablespoons of olive oil in a large skillet over high heat. Add chicken breasts and cook until browned on both sides, occasionally adding more marinade liquid. Once they’re browned, cut each breast into large chunks then return to skillet. Continue to cook until all browned and cooked through. Marinade should all be added by then – be sure that the chicken cooks for at least 3-4 minutes after the last of it is added. Add salt & pepper right at the end.
Remove chicken to a serving platter. If you wish to create a tasty glaze, add a slurry of 1 Tbsp corn starch with 1/3 cup water to skillet over medium heat, whisking to blend liquid with remaining rosemary and juices. Bring just to a boil, and cook to desired consistency (adding more water if you like it thinner). Serve glaze over cooked chicken and/or a side of cooked rice, potatoes, or whatever you like!
Yield: 4-5 servings
Time to make: 20-30 minutes (plus 1 hour marinade time)
Source: Shanti Rose (submitted by Whitney Peterson)