Sautéed Peppered Chicken Breasts with Rosemary & Garlic
Monday night is always soup night, but typically it is a night for chicken recipes as well! Monday is always a day to get back in the swing of things, and to do so we always like to cook a little lighter on Mondays after a weekend filled with decadent foods! Soup and chicken makes for the perfect Monday night dinner after a long weekend of brunching, sweets, drinks, etc.!
We are always trying to come up with new chicken recipes for our Monday dinners to constantly change things up! Recently, we went back to an old recipe that we had forgotten about, Sautéed Peppered Chicken Breasts with Rosemary and Garlic! This one is really light yet tasty. Another plus is that it is super easy to make which is especially nice if your Monday back to the grind is a little hectic!
For this recipe, start by combining lemon juice, olive oil, rosemary, black pepper, chili pepper flakes, and garlic in a bowl. Then add your chicken breasts to this mixture to marinate for about 1 hour, and be sure to turn them a few times. Finally, sauté the chicken breasts in butter and oil on medium heat for about 4-5 minutes on each side. Once they are lightly browned and cooked, remove them from the heat and season them salt. This dish pairs great with a glass of red wine if you are looking to unwind after a long day!
a. Ingredients:
2 tbsp of lemon juice
2 tbsp of olive oil
1 tsp of fresh rosemary
¼ tsp of chili pepper flakes
1 tsp of coarsely cracked black pepper
1 minced garlic clove
4 skinless, boneless chicken breasts; halved
1 tsp of unsalted butter
1 tbsp of olive oil
Salt to taste
b. Directions:
In a glass dish combine the lemon juice, olive oil, rosemary, both peppers, and garlic
Add the chicken breasts and marinate for at least 1 hour; turn them a few times
In a large skillet melt the butter and the oil; add the chicken and sauté over moderate heat for 4-5 minutes on each side until lightly browned and cooked
Season with salt; serve hot or room temperature
